Butternut Squash Soup II

Name: Butternut Squash Soup II
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 medium butternut squash - peeled, seeded, and cubed; 1 medium carrot, chopped; 1 stalk celery, chopped; 32 fluid ounces (32 fluid ounce) container chicken stock; 1 small onion, chopped; 2 mediums potatoes, cubed; 4 servings salt and freshly ground black pepper to taste

Butternut Squash Soup II is a gluten free and vegetarian recipe with 4 servings. One portion of this dish contains roughly 11g of protein, 9g of fat, and a total of 300 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. It works best as a soup, and is done in about 1 hour and 10 minutes. Head to the store and pick up salt and pepper, celery, carrot, and a few other things to make it today.

Instructions

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned.

Ingredients you will need

Potato

Butter

Carrot

Celery

Squash

Onion

Equipment you will use

Pot

Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Ingredients you will need

Chicken Stock

Vegetable

Equipment you will use

Pot

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Ingredients you will need

Salt And Pepper