Butternut Squash Soup

• 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

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.

Credit to: https://www.allrecipes.com/recipe/77981/butternut-squash-soup-ii/