Butternut Squash Soup

Butternut Squash Soup
• 2 tablespoons butter
• 1 small onion, chopped
• 2 stalk celery, chopped
• 2 medium carrot, chopped
• 4 red potatoes, chopped
• 1 medium butternut squash – peeled, seeded, and cubed
• 1 (32 fluid ounce) container chicken stock
• salt and freshly ground black pepper to taste

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.
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

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