Instructions

Step 1

Cut up all the vegetables.

Step 2

Melt the margarine in a large pot.

Step 3

Add the vegetables (onion, celery, carrots, potatoes, and squash) to the pot and cook for 5 minutes.

Step 4

Add chicken stock and bring to a boil.

Step 5

Once boiling, reduce heat to low, cover, and simmer for 40 minutes.

Step 6

Use an immersion blender (like this one), and blend until thick and smooth. If it’s still pretty runny turn up the heat to medium high and evaporate off more liquid until your desired thickness.

Step 7

Season with salt and pepper.

Notes About Recipe

• You want a thicker consistency to that it has a creamy texture. If you find that it’s not that thick at the end, boil off some of the water or use a starch like cornstarch (1 tbsp at a time) to thicken it up.

Download Recipe

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