Butternut Squash Soup II
potatoes, chicken, squash, onion, carrot, celery, butter
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 for Butternut Squash Soup II Recipe
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.
Read the full directions on Allrecipes.com
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