Butternut Squash Soup

Olive oil (enough to sauté garlic and onions, 2 to 4 tablespoons)

1/2 onion or 2 leeks, chopped

1 garlic clove, minced

3 large carrots, diced

2 celery stalks, diced

1 potato, peeled and diced

1 butternut squash, peeled, seeded and diced

Chicken broth (enough to cover vegetables, 3 to 4 cups). If you do not have broth, use Organic GoBio chicken bouillon cubes which are gluten free. Dissolve 2 or 3 cubes while you sauté the onion and garlic, or add cubes after you cover the vegetables with water.

In a large pot, cook the onions and garlic until soft. Add carrots and celery and cook until tender. Add a bit of water to these vegetables if they begin to stick to the pot. Add the potatoes and butternut squash. Pour enough chicken broth to just cover the vegetables. Bring the mixture to a boil, reduce heat and then simmer for 30 to 45 minutes until all the vegetables are tender. Use a blender or a hand mixer to purée the mixture into a smooth and silky consistency. Season to taste with salt and pepper if required.