Ingredients
4
4 servings
- •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
Instructions
- Gather all ingredients.
- Melt butter in a large pot over medium heat, and cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. Pour in enough chicken stock to cover vegetables.
- Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes.
- Transfer soup to a blender and process until smooth. Return to the pot and mix in any remaining stock to reach desired consistency. Season with salt and pepper.
- Serve hot and enjoy!
Nutritional Facts
Per 4 servings
- Calories: 305
- Carbohydrate: 60g
- Fat: 7g
- Fiber: 10g
- Protein: 7g
- Sugar: 11g
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