09/18/2026
Butternut Squash - perfect for a cool fall day!
INGREDIENTS
2 tbsp 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 fl oz) container chicken stock
Salt and pepper to taste
DIRECTIONS
Melt the butter in a large pot on medium heat. Add the onion, celery, carrot, potatoes, and squash. Saute for 5 mins or until lightly browned. Bring to a boil. Reduce heat to low, cover pot, and simmer for 40 mins, or until veggies 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 to taste.
