This soup is delicious, healthy and is the perfect Fall belly warmer. I made 2 batches and ate it for lunch the next two days. Stolen from jenloveskev.com !
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash – peeled, seeded, and cubed
1 (32 fluid ounce) container Veggie stock
Salt and Pepper
1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the veggie stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Or mash with a potato masher for a chunkier soup. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper to taste