Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
"Squash, potatoes, carrots, celery, and onion cook up quickly into a thick, delicious soup."
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,
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
1. 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.
2. 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.
It seems to me that if you cooked all the other vegetables without the squash, then added the squash from your freezer (you'd have to guess how much), that ought to work. You can also make breads, pies, and such from your freezer supply using pumpkin recipes. Someone told me Libby's pumpkin is partly butternut squash.