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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My daughter shared this recipe with me after I heard how much her family had enjoyed it. I love soups in the winter and am always on the look out for another yummy recipe. DD used veggie broth to make soup vegetarian and 6 yr old DGD stated it was the best soup she ever had! Ingredients:
2 tablespoons butter (may sub margarine or olive oil) |
1 small onion, peeled & diced coarsely |
1 celery rib, chopped |
1 medium carrot, peeled and sliced |
2 medium potatoes, cubed |
1 medium butternut squash, peeled & cubed |
1 quart chicken broth (or vegetable broth) |
salt, to taste |
pepper, to taste |
Directions:
1. In a large pot, cook onion, celery carrot, potatoes and squash in butter for 5 minutes or til veggies are browned.
2. Add enough stock to cover veggies, bring to a boil, reduce heat to low and simmer til veggies are tender, appx 40 minutes.
3. Puree veggies and cooking broth with stick blender (OR remove to blender to puree and return to cooking pot).
4. Add remaining stock to make soup the desired consistency.
5. Season with salt and pepper.
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