Butternut Squash Soup

This recipe comes from Alisha.


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.



*****I did add garlic in with the butter in the beginning. Also you could add orzo pasta when you serve the soup. (I doubled the recipe and would only use 3 small potatoes not 4.************