Butternut squash soup is a quick, easy recipe that is sure to warm up your guests traveling for Thanksgiving dinner.

Here is what you will need:

2 tablespoons butter

1 small onion, chopped

1 stalk of celery, chopped

1 medium-sized carrot, chopped

2 medium potatoes, cubed

1 medium butternut squash peeled, seeded, and cubed

1 32-fluid ounce container of chicken stock

salt and pepper to taste

First, melt the butter in a large pot. Then, cook the onion, celery, carrot and potatoes until lightly browned. This should take roughly five minutes.

When it’s lightly browned, pour in just enough chicken stock to cover the vegetables and bring to a boil. Then, reduce the heat to low, cover the pot and simmer until all the vegetables are tender. This should take about 40 minutes.

Once the vegetables are tender, transfer the soup to a blender and blend it until smooth. 

Return the soup to the pot and mix in any remaining stock for desired consistency. Then, once at desired consistency, season with salt and pepper.