Ingredients

• 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
• salt and freshly ground black pepper to taste

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large pot over medium heat, and cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. Pour in enough chicken stock to cover vegetables.
3. 3 Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes.
4. 4 Transfer soup to a blender and process until smooth. Return to the pot and mix in any remaining stock to reach desired consistency. Season with salt and pepper.
5. 5 Serve hot and enjoy!

Nutrition per serving