Butternut Squash Soup

Super easy and quick! This soup is the perfect way to use your squash this fall. 

Ingredients:

• 2 tablespoons butter or We Olive Extra Virgin Olive Oil 
• 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. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash for 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.