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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house. Ingredients:
2 tablespoons 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 |
1 (32 fluid ounce) container chicken 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.
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