1 hour
15 min

Butternut Squash Soup

    • 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 and freshly ground black pepper to taste
    • Sour cream - 4-5 tbsp.
    1. 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.
    2. 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.
    3. Serve with a dollop of sour cream