Christy's Butternut Squash Soup

INGREDIENTS

2-4 tbls butter and/or olive oil

1 med onion, chopped

2-3 stalks of celery, chopped

2-3 carrots, peeled and chopped

2-3 potatoes, peeled and cubed

1 large butternut squash, peeled and cubed

(I have made this with bannana squash as well and it might be good with pumpkin or any winter squash??)

32 oz container of chicken stock (or 1 qt homemade)

water, if needed

1 cup heavy cream or 2 cups half N half

1-2 tsp salt (to taste)

1 tsp freshly ground pepper

2 tbls dried or 1/4 cup fresh chopped parsley 

1 tsp dried or 2 tsp fresh thyme 

DIRECTIONS

Saute the onion, celery, and carrot in butter and oil for 5 minutes or so.  Add remaining vegetables, salt, pepper and herbs and continue cooking for a few minutes.  (If you are using fresh parsley, reserve a small amount to add at the end.)  Add chicken stock and water just until vegetables are barely covered.  Cover pot and simmer 30 minutes or until all the vegetables are really soft.  Remove from heat and use a blender or immersion blender to puree the soup.  (If you like it chunky, just don't puree it as long.)  Return the pureed soup to the pot and add the cream or half n half until it is the consistency that you like.  Add remaining parsley (if it's fresh) and taste for seasoning.  Enjoy!

-Christy Engar