Melt the Butter (2 tablespoon) in a large pot.
Cook the Onion (1), Celery (1 stalk), Carrot (1), Squash (1) and Potato (2) for 5 minutes, or until lightly browned.
Pour in enough of the Chicken Stock (32 fluid ounce) to cover the vegetables. Reserve the rest of the stock for later. Bring to a boil.
Reduce heat to low, cover pot, and simmer for 40 minutes or until all veggies are tender.
Transfer the soup to a blender and blend until smooth. Return to pot and mix in remaining stock to attain your consistency.
Season with Salt and Pepper (to taste).