Butternut Squash Soup

I made a few changes to this recipe based on the past reviews. I didn't removed the celery and potatoes and added 1 big sweet potato. I also added a pinch of curry powder. To make peeling the squash easier, I microwaved it for 5 mins in a plate with a little water.

The next time I make this, I will try replacing butter with olive oil and update this post.

INGREDIENTS:

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

DIRECTIONS:

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

source: http://allrecipes.com/Recipe/Butternut-Squash-Soup-II/Detail.aspx?prop31=7