Butternut Squash Soup II

Name: Butternut Squash Soup II
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 2 tablespoons butter; 1 small onion, chopped; 1 stalk celery, chopped; 1 medium carrot, chopped; 2 medium potatoes, cubed; 1 medium butternut squash - peeled, seeded, and cubed; 1 (32 fluid ounce) container chicken stock; salt and freshly ground black pepper to taste

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Prep Time: 25 minutes

Cook Time: 45 minutes

Total: 70 minutes

Servings: 4

Author : Maplebird

Ingredients

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2 tablespoons butter1 small onion, chopped1 stalk celery, chopped1 medium carrot, chopped2 medium potatoes, cubed1 medium butternut squash - peeled, seeded, and cubed1 (32 fluid ounce) container chicken stocksalt and freshly ground black pepper to taste

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Instructions

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Step 1

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Step 2

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.