Butternut Squash Soup

Name: Butternut Squash Soup
Ingredients: 2 tablespoons butter (may sub margarine or olive oil); 1 small onion, peeled & diced coarsely; 1 celery rib, chopped; 1 medium carrot, peeled and sliced; 2 medium potatoes, cubed; 1 medium butternut squash, peeled & cubed; 1 quart chicken broth (or vegetable broth); salt, to taste; pepper, to taste

9 ingredients

5 steps

Ingredients

2 tablespoons butter (may sub margarine or olive oil)
1 small onion, peeled & diced coarsely
1 celery rib, chopped
1 medium carrot, peeled and sliced
2 medium potatoes, cubed
1 medium butternut squash, peeled & cubed
1 quart chicken broth (or vegetable broth)
salt, to taste
pepper, to taste

Directions

1

In a large pot, cook onion, celery carrot, potatoes and squash in butter for 5 minutes or til veggies are browned.
2

Add enough stock to cover veggies, bring to a boil, reduce heat to low and simmer til veggies are tender, appx 40 minutes.
3

Puree veggies and cooking broth with stick blender (OR remove to blender to puree and return to cooking pot).
4

Add remaining stock to make soup the desired consistency.
5

Season with salt and pepper.