Butternut Squash Soup

1. 1

   -Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash for 5 minutes. Pour in enough stock to cover the vegetables. Bring to boil, and simmer for 35-40 minutes, or until all vegetables are tender.

2. 2

   -Puree the soup until smooth. Return to pot, and mix in any remaining stock to desired consistency. Stir in cream. Season with salt, pepper, and sugar.

* Per serving · 4 servings · Values may vary.

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