Butternut Squash Soup II recipe

4 servings

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

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.

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.