Butternut squash soup

Betternut squash soup

Original recipe makes 4 servings

Makes servings USMetricAdjust Recipe (Help)

• 2 tablespoonsbutter
• 1 smallonion, chopped
• 1 stalkcelery, chopped
• 1 mediumcarrot, chopped

• 2 mediumpotatoes, cubed
• 1 mediumbutternut squash - peeled, seeded, and cubed
• 1 (32 fluid ounce) containerchicken 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.

I plan to add some allspice, nutmeg and ginger after cooking!