BUTTERNUT SQUASH SOUP

The perfect fall comfort food.

Ingredients

2 tbsp butter

1 small chopped onion

1 chopped celery stalk

1 medium carrot

2 medium potatoes, cubed

1 medium butternut squash, peeled, cubed, seeded

1 container of vegetable or chicken stock

salt and pepper to taste

Instructions

1. Melt butter in a large pot. 

2. Add onion, carrot, potatoes and squash, sauté for 5 minutes.

3. Cover veggies with stock and bring to a boil.

4. Reduce to low and simmer for 40 minutes. 

5. Transfer mixture to a blender and blend until smooth.

6. Return to pot and season with salt and pepper. 

​

Serve with a sprinkling of pumpkin seeds or crumbled feta or goat cheese.