Submitted by: Mindy Long
Prep Time: 30 Minutes
Cook Time: 45 Minutes
This very yummy soup completely changed my view on squash, soups, and cooking in general. Make it for a Baby Shower and was a big Hit!! and its healthy!!
First I'd bake the squash till it is a little softer, Otherwise the squash is very hard to cut. 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. 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. When making soup you can add more veggies then called for. the more veggies the better!
the recipe says it is only 4 servings, but it makes a whole lot! could freeze the leftovers for later. seeing as the servings are so big. the protein, fat, and carb servings are guesstimated.
Recipe is found at Allrecipes.com