BUTTERNUT SQUASH SOUP

2 T butter
1 small onion
1 stalk celery
1 carrot
2 medium potatoes
1 medium butternut squash
1 quart chicken or vegetable stock
salt and pepper to taste

Chop vegetables.  Melt butter in a large pot and cook vegetables for 5 minutes or until lightly browned.  Pour in enough of the stock to cover the vegetables.  Bring to a boil.  Reduce heat to low, cover pot, and simmer 40 mintues or until all vegetables are tender.

Transfer soup to food processor and blend until smooth.  Return to pot and mix in any remaining stock to attain desired consistency.  Season with salt and pepper.

(Adapted from www.allrecipes.com)

Option:  Omit the potato and substitute 4 oz. cream cheese, cut into small pieces.  Add to the soup mixture in the processor and blend .