Butternut Squash Soup

It looks like I'm in the middle of a squash obsession! I promise that all of these recipes are really good! I love making soups, so here is another one. Butternut squash is one of my favorite varieties of squash. I feel like it has such a creamy and cheesy flavor! Yum!

Original recipe, here.

Prep Time: 15 minutes
Cook Time: 45 minutes (depends on how you cook the squash)
Ready In: 1 hour

Ingredients:

• 2 tablespoons butter
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash
  
• 3 cups chicken stock (I can't remember exactly how much I used - enough to get the texture I wanted)
  
• salt and freshly ground black pepper to taste
• sour cream
  

Directions:

1. Preheat the oven to 375 degrees. Place butternut squash on cookie sheet and bake for approximately 1 hour. Once cooked, the skin peels right off and it is much easier to seed and cube. Alternatively, you can use the microwave method (see post for Acorn Squash Soup) which is much quicker and works well when making soup.
   
2. After the squash is cooked and cubed, 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.
3. 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.
4. Serve with a dollop of sour cream.

Serves: 4