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1
Trim and discard the ends of the celery and cut into 1/2-inch slices.
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2
Peel and coarsely chop the onion, carrot, and potatoes.
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3
Cut the squash in half across the neck and then put the halves cut side down on the cutting board and cut each half in half.
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4
Scoop out the seeds and strings with a spoon.
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5
Peel the squash with a vegetable peeler or knife and cut into 3/4-inch chunks.
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6
Place the celery, onion, carrot, potatoes, squash, water, and bouillon cubes in a large pot and bring to a boil.
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7
Simmer over medium-low heat for 25-30 minutes, or until all vegetables are tender.
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8
Ladle some of the vegetables and liquid into a blender (Don't Fill Blender Jar More Than Halfway) and cover first with the lid and then with a towel.
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9
(Blending Hot Soup Can Cause The Top To Pop Off, Making A Huge Mess And Maybe Even Burning You).
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10
Holding the top down tightly, puree the first batch until smooth.
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11
Pour the pureed soup into a large bowl and continue pureeing the remaining soup in batches.
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12
Pour the soup back into the saucepan and cook over low heat for 5 minutes, or until warm.
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13
Season with salt and pepper.
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14
Ladle into bowls and top with a spoonful of sour cream, if desired.
