Butternut Squash Soup

This is one of our favorite soups in the fall and winter. We had a great crop of butternut squash in our garden this year. I've made this several times this fall and I'm sure there is more to come! I think we still have 6 left in the basement! :)

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 vegetable broth
  
• salt and freshly ground black pepper to taste

Direction:

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.

So simple, so easy, so yummy!Just a little laugh. David made an "old man smiley face" with the bread and cheese. Gotta love my hubby! :)

Blessings,
e

**recipe from allrecipes.com Butternut Squash Soup II