Butternut Squash Soup
2 Tbsp. Margarine
1 Onion, diced
2 Celery Stalks, diced
2 Carrots, diced
3 Potatoes, cubed
1 Butternut Squash, peeled, seeded and cubed
5 Cups Chicken Broth
1/2 tsp. Pepper
1/4 tsp. Seasoning Salt
Additional Seasonings to taste (try curry powder or ginger)
In a large pot, melt margarine. Add onion, celery, carrot, potatoes and squash. Cook for 5 minutes or until lightly browned. Add chicken stock to cover vegetables. Bring to boil. Reduce heat to low and simmer for 45 minutes or until vegetables are tender. Use a hand blender or a potato masher and blend until smooth. Add additional chicken broth until desired consistency is reached. Enjoy!!