Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Ingredients: 2 tbsp butter; 1 small onion (chopped); 1 stalk celery (chopped); 1 medium carrot (chopped); 2 medium potatoes (cubed); 1 medium butternut squash ( peeled, seeded, cubed); 1 container chicken stock; salt and pepper (to taste)

Jump to Recipe Print Recipe

The easy to make soup is the perfect dish for a chilly fall day!

Roasted Butternut Squash Soup

Print Recipe

Ingredients

2 tbsp butter
1 small onion chopped
1 stalk celery chopped
1 medium carrot chopped
2 medium potatoes cubed
1 medium butternut squash peeled, seeded, cubed
1 container chicken stock
salt and pepper to taste

Instructions

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 and enjoy!