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) carton chicken 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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