Butternut Squash Soup II Recipe

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.