Ever since a recent supper club where Larisa made butternut squash soup, it's been on my mind. I made it on a lazy Sunday and it made for a nice, warming, and vibrant soup. Although Melik sneered at the big heavy hourglass figure squash, I think he enjoyed the finished product. I left out the potatoes but maybe I'll try it with next time to compare.

2 tablespoons butter
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 fluid ounce) container chicken stock
1 pinch salt and freshly ground 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, 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.