Butternut Squash Soup

Post date: Jan 6, 2017 6:32:16 PM

2 cups butternut squash, cut into bite size pieces

3 cups chicken stock

1 cup diced onion

1 cup diced celery

Salt and pepper to taste

Sour cream for garnish

2 Tbsp. olive oil

Directions:

Sauté onions and celery in pan until lightly translucent. Add the butternut squash and cover with the chicken stock. Cover and simmer for 30 minutes until the squash is tender. Puree with an immersion blender, (or transfer portions at a time to a blender if you don't have an immersion blender), and season with salt and pepper. Garnish with a dollop of sour cream just prior to serving.