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A feel-good fall favourite soup

Hearty, nourishing and delicious! What more could you ask of a soup?
Butternut Squash Soup
What says fall and harvest more than a warm and satisfying soup? Snuggle up with this one. Photo: Janet Volman

Great West Newspapers graphic designer Janet Volman said "This is one of my favourites for fall!"

BUTTERNUT SQUASH SOUP

Ingredients

2 Tbsp butter

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

1 pinch salt and freshly ground black pepper to taste

Directions

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.

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.





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