Friday, December 4, 2009

Butternut Squash Soup

So I haven't been cooking this week, been a little over whelmed by work, the Aww of it has begun to fade and just begun to get old so fast.

I made this before and I thought I would share it, in preparation of making it Tomorrow.

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 veggie stock
salt and freshly ground black pepper to taste

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.
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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