- 2 tbsp. light butter (use vegetable oil for a vegetarian version)
- 1/2 large onion or 1 small, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 potato, peeled and cubed
- 2 small-medium butternut squash
- 4–6 cups chicken or vegetable stock
- Preheat oven to 400 degrees. Cover a cookie sheet with nonstick tin foil and place the squash on the tray. Stick it with a fork and make a few small holes for venting. Roast the squash for about an hour and a half to two hours until very soft. Turning occasionally. When the squash are done, take out of the oven and let cool.
- Meanwhile melt the butter in a large nonstick soup pot and cook the vegetables until lightly browned. About 5 minutes, stirring occasionally. Season with salt and pepper. Pour in the chicken stock so it covers the vegetables and bring to a boil. Cover the pot and reduce heat to simmer and cook for approximately 30-40 minutes until the vegetables are soft.
- When the squash are cool enough to handle, peel the skin off and take out the seeds and stringy bits. Add it into the vegetable mixture and stir to combine. Working in batches add the soup to a blender or food processor with more of the chicken stock and puree. When all of the soup is pureed add it back into the pot and taste to see if it needs more salt and pepper. For a thinner soup add more broth.