Butternut Squash Soup

I really love this soup. It's perfect for fall or winter, and especially yummy with some sort of warm bread for dunking. My measurements aren't exact, because for me, this is more of a "throw it all in" soup. Feel free to splurge a bit, or leave something out all together if you don't have it on hand.

2 Tbsp. Olive Oil
3 Carrots {peeled and chopped}
3-4 Stalks of Celery {chopped}
1 Large Onion {diced}
1 {very large} Can of Chicken or Vegetable Broth

2 Cups {peeled,diced} Butternut Squash
2 Medium Potatoes {peeled and diced}
Salt & Pepper

Heat the olive oil in a large, heavy pot.
Saute the celery, carrots and onion over medium-high heat for several minutes.
Pour in the chicken broth, then add the diced potatoes and squash.
Bring the soup to a boil, reduce the heat a bit, cover and cook for at least 20 minutes.
When the vegetables are tender, season the soup. I like to add a hearty sprinkle of both salt and pepper, and at least a tablespoon of cinnamon. 

**For chunky soup, stop here! For creamy, pureed soup, continue reading.**

Working in small batches, blend the soup in your food processor or blender to puree. {I typically pour the soup into a large mixing bowl, puree in batches, and return the pureed soup to the original pot over low heat.}
Taste your soup, adding additional seasoning if necessary.


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