Our Favorite Butternut Squash Soup

Ingredients:

• 2 T olive oil
• 1 small onion, chopped, I used 2
• 1 stalk celery, chopped -didn't use, I used one sweet tate
• 1 medium carrot, chopped, used 2
• 2 medium potatoes, cubed, I used one sweet one white
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 (32 fluid ounce) container veggie stock (or 4 cups of water and
  4 tsp vegetable bouillon)
• salt and freshly ground black pepper to taste

Directions

1. 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.
2. 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.