2 tablespoons butter

1 small onion, chopped

1 stalk celery, chopped

1 medium carrot, chopped

2 medium potatoes, cubed

1 medium butternut squash – peeled, seeded, and cubed

1 (32 fluid ounce) container chicken stock

salt and freshly ground black pepper to taste

Melt butter in a large pot over medium heat, and cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. Pour in enough of the chicken stock to cover vegetables.

Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes.

Transfer the soup to a blender, and blend until smooth. Return to the pot, and mix in any remaining stock to reach desired consistency. Season with salt and pepper.