Simple Squash Soup
from Jounal
curated by Irene Vlach
Ingredients
- 2 Tbsp beurre
- 1 small oignon, chopped
- 1 stalk celeri, chopped
- 1 medium carotte, chopped
- 1 medium butternut squash, peeled, seeded, cubed
- 2 medium p-d-t, cubed
- 32 oz bouillon de poule
- poivre
Instructions
Melt butter in a large pot. Cook onion, celery, carrot, potatoes and squash until lightly browned, about 5'. Pour enough chicken stock to cover the vegetables. Bring to a boil, cover, and simmer until all vegetables are tender, about 40'. Transfer soup to a blender and process until smooth. Return to the pot and mix in all remaining stock to reach desired consistency. Season.
Note: remplacer celery par du poireau.