2 Tablespoons butter
1 small onion, chopped
1 medium stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded, and cubed
4 cups chicken stock
1 teaspoon salt
½ teaspoon freshly ground black pepper
Melt the butter in a large pot over medium-high heat, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough chicken broth to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer soup to a blender, and blend until smooth. Return to pot, and mix in remaining stock, and the salt and pepper.