SAVORY BUTTERNUT SQUASH SOUP

SAVORY BUTTERNUT SQUASH SOUP

2 tablespoons butter or olive oil
1 onion, chopped
2 stalks of celery, chopped
1 medium carrot, chopped
1 butternut squash, chopped and cubed
(If it's non-organic squash peel due to firmness and wax, if organic
peel if preferred)
32 ounces of organic chicken or vegetable stock

Saute first 5 ingredients until lightly brown. Add only enough stock to just cover the vegetables (reserve remaining stock). Bring to rapid boil. Reduce heat, cover, and simmer 40 minutes or until vegetables are soft. Mash ingredients by hand, or put into a blender until creamy smooth (or chunky based on preference). Stir in remaining stock.

Sprinkle with salt and pepper. Optional: Add sour cream or soy milk to taste.

Source : Recipe courtesy of Shawnee Dickson, Co-owner Greengo's in Redding via the simply-sides mailer on cooking-lists. com