Description
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.
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
Instructions
- Melt butter in a large pot over medium heat
- and cook onion
- celery
- carrot
- potatoes
- and squash until lightly browned
- about 5 minutes. Pour in enough of the chicken stock to cover vegetables.
- Bring to a boil over medium-high heat. Reduce heat to low
- cover pot
- and simmer until all vegetables are tender
- about 40 minutes.
- Transfer the soup to a blender
- and blend until smooth. Return to the pot
- and mix in any remaining stock to reach desired consistency. Season with salt and pepper.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Servings: 4