Butternut soup

 

This recipe does not use cream or milk in it, yet it still seems quite rich even though there is very little fat in it. We were naughty and added a dollop of sour cream, but it doesn't really need it. So far it's my favorite squash soup recipe. 

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 Gather all ingredients.

2 Melt butter in a large pot over medium heat, and cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5minutes. Pour in enough of the chicken stock to cover vegetables.

3 Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40minutes.

4 Transfer the soup to a blender, and blend until smooth. Return to the pot, and mix in any remaining stock to reach desired consistency. Season with salt and pepper.

5 Serve hot and enjoy!