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Butternut Squash Soup

From Statesboro Market2Go

<p>These squash are healthy and loaded with nutrients and have a more dense texture than summer squash making them ideal for soups and stews.</p>
Source: GRIT Magazine (Entered by Market Manager)
Serves: 4

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

Step by Step Instructions
  1. Melt the butter in a large stockpot. Add the onion, celery, carrot, potatoes, and squash, and cook for 5 minutes, or until the vegetables are lightly browned, stirring occasionally.
  2. Pour in enough chicken stock to cover the vegetables, and bring to a boil. Reduce heat to low.
  3. Cover and simmer for 30 to 40 minutes, or until all the vegetables are tender.
  4. Pour the soup into a blender, food processor, or use a hand blender, and blend until partially or completely smooth, depending on personal preference. Return soup to the stockpot, and add enough of the remaining chicken stock to reach desired consistency.
  5. Heat on low until soup is warmed through. Season with salt and pepper.