Butternut Squash Soup

    This is a recipe I've been dying to try, but couldn't justify making in the middle of the Florida summer. Now that its September, I figured I could pull out this autumn dish and give it a try (ignoring that its 90+ degrees outside still). Josh isn't much of a fan of squash, but he loved this soup. Its delish!

(Recipe originally taken from allrecipes.com)

2 Tbsp butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash- peeled, seeded and cubed
32 fl. oz. chicken stock
salt and pepper to taste

1. Melt butter in pot and add vegetables. Cook for 5 minutes, until lightly browned. Add chicken stock and cover with lid. Bring to a boil, turn down heat and let simmer until vegetables are soft. Transfer soup to blender and blend until smooth. Return to pot and add salt and pepper to taste.
Enjoy! (super easy huh?)