Butternut Squash Soup

1. 1

   In a large pot, cook onion, celery carrot, potatoes and squash in butter for 5 minutes or til veggies are browned.

2. 2

   Add enough stock to cover veggies, bring to a boil, reduce heat to low and simmer til veggies are tender, appx 40 minutes.

3. 3

   Puree veggies and cooking broth with stick blender (OR remove to blender to puree and return to cooking pot).

4. 4

   Add remaining stock to make soup the desired consistency.

5. 5

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.