Ingredients:

        Chicken broth – large container

       2 tablespoons light butter or margarine

        1 large butternut squash, cut into cubes

       2 stalks celery - 

        1 white onion, chopped into ¼ pieces

        2 carrots

        2 medium-sized red potatoes

       1-2 cloves garlic

        Oregano

        1 teaspoon salt

        1 teaspoon pepper

        1 cup white wine

 Instructions:

Melt butter in large pot.  Add garlic, carrots, and chopped onion.  Peal the skin off the butternut squash and cut into small cubes.  Add into pot along with diced celery.  Season with salt, pepper, and oregano.  Sauté until vegetables are soft and fork tender.  Add white wine and chicken broth until vegetables are covered.  Bring to boil.  Puree until smooth.  Add more salt and pepper to taste if necessary. 

Posted in Recipe-Side Dishes | 1 Comment