Made Butternut Squash soup for dinner this evening.
Written by Natalie G
-1 smallonion, chopped
-1 stalkcelery, chopped
-1 mediumcarrot, chopped
-2 mediumpotatoes, cubed
-1 mediumbutternut squash - peeled, seeded, and cubed (TIP: cut in a half and bake in oven for 30mins to make soft)
-1 (32 fluid ounce) containerchicken stock
-salt and freshly ground black pepper to taste
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.
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.