Butternut Squash Soup

It's fall! Therefore, pumpkin and squash are in season. I confess that I'm not particularly a fan of squash. My dad is an organic farmer and so therefore I've seen more boxes of squash in just a few years than many people have in a lifetime!

However, I'm very glad that I tried this recipe! It came out delicious, thick, and creamy, and full of flavor. I pureed part of the veggies and left some whole. I also added extra fake chicken seasoning. I use McKay's chicken style seasoning and get their gluten free, non-dairy, MSG free version.

So, here is the recipe. I got it from: http://allrecipes.com//Recipe/butternut-squash-soup-ii/Detail.aspx

Ingredients

• 2 tablespoons butter
• 1 small 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 chicken stock
• salt and freshly ground black pepper to taste

Directions

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 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.
2. 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.