Butternut Squash Soup

This is my new favorite soup. So easy, low fat, and super delicious. I had butternut squash soup at One Midtown Kitchen a few weeks ago and have been itching to make it myself ever since. I used smart beat instead of butter, and topped off my soup with a dollop of fat free sour cream, a little cinnamon, and a pinch of curry powder. The curry powder is apparently supposed to bring out the squash flavor.

Ingredients

• 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, and cubed
• 1 (32 fluid ounce) container chicken stock
• salt and freshly ground black pepper to taste

Directions

1. Cook squash in oven at 400 degrees for about 1 hr. After this, the skin should fall right off. Cube the squash or spoon it out.
   
2. 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.
3. 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, curry powder, cinnamon, and sour cream.