2 tbsp Delizia Bu/er Extra Virgin Olive Oil
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 oz.) container chicken stock
salt and freshly ground black pepper to taste
Heat the Butter Extra Virgin Olive Oil 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.
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.
Makes 4-6 servings
