Butternut Squash Soup

I made this the other night and it was so quick and yummy. Give it a try and let me know what you think.

Butternut Squash Soup
2 TBSP. Butter
1 stalk celery, chopped
1/2 onion, chopped
10-12 baby carrots, chopped
3 small potatoes, cubed
1 butternut squash--peeled, seeded and cubed
32 oz of chicken stock or broth
Salt & Pepper

Melt butter and cook the veggies for 5 minutes or until they are lightly brown. Pour enough of the stock/broth to cover the vegetables. Bring everything to a boil, cover and simmer on low for 40 minutes or until all veggies are tender. Transfer the mix to a blender and blend until smooth. Return to pot and add the remaining stock/broth until you get the desired consistency. Add salt and pepper to taste. Enjoy!

Note: The best part about this soup is that it is packed with a bunch of veggies! Unlike other recipes I have seen, this one leaves out the heavy cream.