Creamy Butternut Squash Soup

Ingredients

• 1 celery rib
• 1 carrot
• 1 medium onion
• 2 tablespoons olive oil
• 1 lb butternut squash
• 1/2 lb potato
• 1-2 teaspoon salt (to your taste)
• 4 cups hot water

Directions

1. 1

   Cut up celery, carrot and onion.

2. 2

   Cut up the squash and potatoes into cubes, about 1 inch.

3. 3

   Cook celery, carrot and onion over low heat in the olive oil, about 10 minutes.

4. 4

   Add squash, potatoes and the 4 cups of water.

5. 5

   Simmer, covered until vegetables are tender, about 20 to 25 minutes.

6. 6

   Let soup cool a bit, then put into a food processor or blender and puree.