Butternut Squash Soup

4 Servings

• 2 tablespoons butter
• 1 small onion, chopped
• 1 medium stalk celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash, peeled, seeded, and cubed
• 4 cups chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper

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

Transfer soup to a blender, and blend until smooth. Return to pot, and mix in remaining stock, and the salt and pepper.

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