Ingredients
1 small yellow onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium red potatoes, cubed
1 medium butternut squash-peeled, seeded, and cubed
1 container vegetable or chicken stock (32 fl.oz)
2 tablespoons butter
Add salt, pepper, and sugar to taste
*optional: 2 cups whipping cream (amazing)
Preparation
-Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash for 5 minutes. Pour in enough stock to cover the vegetables. Bring to boil, and simmer for 35-40 minutes, or until all vegetables are tender.
-Puree the soup until smooth. Return to pot, and mix in any remaining stock to desired consistency. Stir in cream. Season with salt, pepper, and sugar.
