Butternut Squash Soup

Source: Allrecipes.com

• PREP 15 mins
• COOK 45 mins
• READY IN 1 hr

 Ingredients:

• 2 Tbs 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
• 32 oz chicken stock
• salt and pepper to taste
• I added rosemary, which went beautifully with the soup

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.

 

Notes: Fast, easy, cheap, healthy, and delicious. Nothing more to say!