Cooking Instructions
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Step 1
Melt the
Butter (30 g)
in a large pot.
Step 2
Cook the
Onion (1)
,
Celery (1 stalk)
,
Carrot (1)
,
Squash (1)
and
Potatoes (2)
for 5 minutes, or until lightly browned.
Step 3
Pour in enough of the
Chicken Stock (945 mL)
to cover the vegetables. Reserve the rest of the stock for later. Bring to a boil.
Step 4
Reduce heat to low, cover pot, and simmer for 40 minutes or until all veggies are tender.
Step 5
Transfer the soup to a blender and blend until smooth. Return to pot and mix in remaining stock to attain your consistency.
Step 6
Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
