Butternut Squash Soup|Print

Butter

2 tbsp.

Onion

1 (small), chopped

Celery

1 stalk, chopped

Carrot

1 (medium), chopped

Potatoes

2 (medium), cubed

Butternut squash

1 (medium), peeled, seeded, and cubed

Chicken stock

1 container (32 fluid ounce)

Salt

to taste

Ground black pepper

to taste

Sour cream

4-5 tbsp.

Butternut Squash Soup

Prep:

15 m

Cook:

1 h 0 m

Ready in:

1 h 15 m

Place butter in a large pot and melt it over medium-high heat. Add onion, celery, carrot, potatoes, and squash and saute for 5 minutes, or until lightly browned in color. Add chicken stock enough to cover vegetables and bring to a boil. Reduce heat to low, cover with a lid, and let simmer for 40 minutes or until all vegetables are soft.
Transfer the mixture to a blender and puree until smooth texture is reached. Return the soup to pot, and mix in any remaining stock to attain desired consistency. Add salt and pepper to taste.
Serve with a dollop of sour cream