This comforting Butternut Squash soup is very straightforward, yet delightful and nourishing.
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.
- 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
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