Butternut Squash Soup

I have an abundance of butternut squash (I only planted one seed).  Now that we've had a light frost the plant is dead, and I finally have some ripe squash.  Aaron found this recipe and it is so simple and delicious!  We liked it really thick and didn't add any extra stock.

Butternut Squash Soup

2 Tablespoon butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded and chopped
1 (32 oz) container chicken stock
salt and pepper to taste

Directions

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 (I use an immersion blender and blend it right in the pot), and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.