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 (TIP: cut in a half and bake in oven for 30mins to make soft)

-1 (32 fluid ounce) container chicken stock

-salt and freshly ground black pepper to taste

Directions

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.
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.
3. garnish with table cream and greens onion