Butternut Squash Soup

A spin on an Australian favorite, this is another soup I could eat bowl after bowl. And, it's nice knowing it's so healthy. This is my hubby's favorite, as he would eat pumpkin soup all the time growing up. Serve it with a salad, or just with rolls and butter. Again, with most soups, adding enough salt at the end is key to bringing out all the warmth and beautiful flavors!

One tip: if I buy an extremely large butternut squash, I usually up the other veggies by about half. For instance, I will add in one medium or large onion instead of one small onion.

Butternut Squash Soup
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed (Yukon gold)
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container vegetable or chicken stock (I prefer the Swanson's brand)
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 or food processor, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.