Name: Butternut Squash Soup II 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

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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

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.

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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