- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 2 medium potatoes, cubed
- 1 medium butternut squash – peeled, seeded, and cubed
- 32 fluid ounces chicken stock
- salt and freshly ground black pepper to taste
Pierce the squash and put it in a 400 degree oven for 1 hour. In the meantime, put all the other vegetables in a pot and just cover with chicken stock (it may not take all 32 oz). Bring to a boil, and then simmer until the squash is done.
After the squash is cooked, cut it up and add the meat of the squash to the soup pot. Transfer the soup, in batches, to a blender and process until smooth. Return to the pot, and add more chicken broth, if desired, for a different consistency.
Season with salt and pepper. Add a bit of sour cream when serving.