2 tbsp butter
1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
2 medium potatoes, cubed
1 medium carrot, chopped
1 stalk celery, chopped
1 small onion, chopped
1 (32 fluid ounce) container chicken stock
salt and black pepper, to taste
1. Melt butter in a large pot over medium heat. Add squash, potatoes, carrot, celery, and onion; cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Pour in enough stock to cover vegetables.
2. Bring to a boil over medium-high heat. Reduce heat to low, cover; simmer until vegetables are very tender and easily pierced with a fork, about 40 minutes.
3. Working in batches, carefully transfer soup to a blender, filling it no more than halfway. Remove the center cap to let steam escape, cover the opening with a kitchen towel; blend soup until smooth. Return to the pot; stir in remaining stock to reach desired consistency. Season with salt and pepper.