BUTTERNUT SQUASH SOUP
The perfect fall comfort food.
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
Melt butter in a large pot.
Add onion, carrot, potatoes and squash, sauté for 5 minutes.
Cover veggies with stock and bring to a boil.
Reduce to low and simmer for 40 minutes.
Transfer mixture to a blender and blend until smooth.
Return to pot and season with salt and pepper.
Serve with a sprinkling of pumpkin seeds or crumbled feta or goat cheese.