Butternut Squash Soup Ii
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Butter1 small
Onion (chopped)1 stalk
Celery (chopped)1 medium
Carrot (chopped)2 medium
Potatoes (cubed)32 fluid ounce
Chicken Stock (container)1
SaltDirections:
1
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned
2
Pour in enough of the chicken stock to cover vegetables
3
Bring to a boil
4
Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender
5
Transfer the soup to a blender, and blend until smooth
6
Return to pot, and mix in any remaining stock to attain desired consistency
7
Season with salt and pepper