Recipe- Winter Special Butternut Squash Soup

Butternut squash soup is a thick soup made from carrots, potatoes, and as you might have guessed, butternut squash. It’s a holiday staple not only because of the abundance of squash during the season but also because of its flavor.Wonderfully sweet, smooth, and creamy, the soup is highly addictive.

It’s clear evidence that vegetable dishes can taste just as good as meat-based entrees.It’s a feel-good soup that never fails to cheer up even the saddest, grumpiest folks.It’s so good that I can gobble up one bowl after another of this soup. I can’t help it!

Ingredients

2 tablespoons butter
1 small onion, chopped
1 stalk of celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded, and cubed
1 (32-fluid oz) can chicken stock
Salt and pepper to taste

Method

* In a large pot, melt butter over medium heat. Add in the onion, celery, carrot, potatoes, and squash.

* Cook for 5 minutes, stirring occasionally until vegetables are lightly browned.

* Pour part of the chicken stock until it covers the vegetables and bring it to a boil.

* Reduce the heat to low and cover the pot. Let it simmer until vegetables are tender, about 40 minutes.

* Using an immersion blender, puree the vegetables until smooth.

* Stir in the remaining stock until the desired thickness is achieved. Add salt and pepper to taste.