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Butternut Squash Soup
A thick, delicious and
nutritious soup.
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 chicken stock
salt and freshly ground black
pepper to taste
DIRECTIONS:
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.
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