Squash Soup I

Ingredients

2 tablespoons butter, unsalted

1 cup onion, chopped

1 stalk celery, sliced

1 medium carrot, sliced into rounds

2 medium potatoes, cubed

1 medium butternut squash - peeled, seeded, and cubed

4 cups chicken stock (see our Chicken Stock recipe)

salt and freshly ground black pepper to taste

In a Dutch oven cook the onion, celery, carrot, potatoes, and squash for a few minutes, or until lightly browned. Cover the vegetables with chicken stock.  Bring to a boil.  Reduce heat to low and in a covered pot cook vegetables until soft.  Puree soup in blender or food processor until smooth.  Return soup to Dutch oven and add stock if a less thick soup is desired.  Add salt and freshly ground pepper to taste and stir. 

Serves approx 4