Fall is the perfect season to make this easy and delicious Butternut Squash Soup courtesy of Allrecipes. Serves 4.
In a large pot, melt 2 tablespoons butter over medium heat. Cook 1 small onion (chopped), 1 celery stalk (chopped), 1 mediumcarrot (chopped), 2 medium potatoes (cubed) and 1 medium butternut squash (peeled, seeded and cubed) until lightly browned,about 5 minutes. Pour in enough chicken stock to cover the vegetables.
Bring to a boil over medium-high heat. Reduce heat to low, cover pot and simmer until all vegetables are tender, about 40minutes. Transfer soup to a blender and process until smooth. Return to the pot and mix in additional chicken stock to reachdesired consistency. Season with salt and pepper to taste.