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 min or until all veggies are tender.
Transfer the soup to a blender and blend until smooth.
Return to pot and mix in remaining stock to attain your consistency. Season with salt and pepper and serve.
Ingredients
- 2 tbsp butter
- 2 medium potatoes, cubed
- 1 small onion, chopped
- 1 medium squash, peeled,seeded and cubed
- 1 celery,chopped
- 1 32 ounce container chicken stock
- 1 medium carrot, chopped
- salt and ground black pepper to taste
Directions
- 1Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned.
- 2Pour in enough of the chicken stock to cover vegetables. Bring to a boil.
- 3Reduce heat to low, cover pot, and simmer 40 min or until all veggies are tender.
- 4Transfer the soup to a blender and blend until smooth.
- 5Return to pot and mix in remaining stock to attain your consistency. Season with salt and pepper and serve.
