Favorite Autumn Recipe: Acorn Squash Soup

Ingredients for 4 servings

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, peeled and cubed
• 1 medium acorn squash, peeled, seeded, and cubed
• 32 ounces chicken broth (veggie broth works great if you prefer vegetarian)
• salt and pepper, to taste
• sour cream

Directions

1. Heat oil in large pot.
2. Saute onion, celery, carrot, potatoes and squash about 10 minutes.
3. Add chicken broth and bring to a boil.
4. Reduce heat to low and simmer 40 minutes.
5. Let cool slightly then transfer to a blender and blend until smooth. 
6. Return to pot and heat through. Add salt and pepper to taste.
7. Serve with a spoonful of sour cream and croutons or crusty bread.