Butternut Squash Soup

2 tablespoons butter

2 tbsp garlic, diced

1 small onion, chopped

1 stalk celery, chopped

1 medium carrot, chopped

2 medium potatoes, cubed

1 medium butternut squash - peeled, seeded, and cubed (roasted if have time)

1 (32 fluid ounce) container chicken stock

Thyme, sage, bay leaf

to make creamy add heavy whipping cream, half and half or sour cream

salt and freshly ground black pepper to taste

pinch of nutmeg and cinnamon

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned.

2. Pour in enough of the chicken stock to cover vegetables. Bring to a boil.

3. Reduce heat to low, cover pot, and simmer 40 minutes (pressure cook on high for 20 minutes; quick release), or until all vegetables are tender.

4. 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.