2 tbsp butter 1 Veggie Box onion, chopped 1 stalk celery, chopped 1 medium carrot, chopped 2 medium potatoes, chopped 1 Veggie Box butternut squash peeled, seeded, and cubed 1 container of vegetable stock Salt & black pepper to taste

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. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency, and season with salt and pepper!