Creamy Butternut Squash Soup

1. 1

   Cut up celery, carrot and onion.

2. 2

   Cut up the squash and potatoes into cubes, about 1 inch.

3. 3

   Cook celery, carrot and onion over low heat in the olive oil, about 10 minutes.

4. 4

   Add squash, potatoes and the 4 cups of water.

5. 5

   Simmer, covered until vegetables are tender, about 20 to 25 minutes.

6. 6

   Let soup cool a bit, then put into a food processor or blender and puree.

* Per serving · 4 servings · Values may vary.

No additional tips available.