Butternut Squash Soup

 I love soup.  Soups are generally on the healthy side, lower in calorie and can be quite filling; what's not to love about that???  One of my favorite soups to make is Butternut Squash.  While I have a favorite recipe for it (YIKES! Can't believe I never blogged about it!!!) I am always up for trying something new.  This recipe included potatoes, along with several other vegetables.  unfortunately it is something I had printed out ages ago and don't remember where it is from.  It is very good and I highly recommend it.  Go on... you know you want to!

Butternut Squash Soup

2 tablespoons butter

1 stalk celery, chopped

1 onion, chopped

1 medium carrot , chopped

2 medium russet potatoes, cubed

1 medium butternut squash, peeled, seeded and roasted

32 ounces chicken stock

salt and pepper to taste

Directions:

Preheat oven to 400°F. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds. Drizzle with a bit of olive oil and sprinkle with salt. Roast in oven for about 30 minutes.  Once cool it is easy to scoop out the squash!

Melt the butter in a large sauce pot, add the celery, onion, carrots and potato; cook until lightly browned (took me about 7 minutes).  Add the stock and bring to a boil; cover and reduce to a simmer cooking for about 30 minutes, or vegetables are tender.  Add the squash and mix.  (For the record, you can do this without roasting the squash.  Peel the squash and cut into cubes; add along with all the other vegetables)

Transfer the soup to a blender and blend until smooth.