Butternut Squash Soup II recipe

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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

Nutrition Info

305.1 calories
carbohydrate: 59.7 g
cholesterol: 20.9 mg
fat: 6.8 g
fiber: 9.5 g
protein: 6.9 g
saturatedFat: 3.8 g
servingSize: -
sodium: 1151.4 mg
sugar: 10.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

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