Total Time)

1 hr

Cook Time)

45 mins:

Prep Time)

15 mins:

Servings)

Ingredients:

1 stalk celery chopped

2 medium potatoes cubed

1 (32 fluid ounce container chickan stock

2 tablespoons buttter

1 medium carrot chopped

1 small onion chopped

1 medium butternut squash peeled seeded and cubed

salt and freshly ground black pepper to taste

Directions:

Step.1

Melt the (butter) in a (large pot) over medium heat? and cook the (carrots), potatoes, (onion), celery, and (squash) until lightly browned, at least 5 minutes? and add enough (chicken) stock to cover the (vegetables)

Step.2

Bring to a boil over medium heat and reduce heat to low, cover the pot, and cook until vegetables are tender, about 37 to 40 minutes.

Step.3

Put the soup in the (blender), and blend until (smooth)? And put it back in the (pot), and add the remaining (stock) to get (desired consistency)? Add pepper and (salt) to (taste)

Step.4

Full enjoy

Nutrition Facts:

Per - Serving

9g

Protein

9g

Fat

255

Calories

36g

Carbs

Butternut Squash Soup