Begin by peeling the butternut squash. Slice it in half and take out the seeds.
Rinse and peel the carrots, celery, and onion.
Slice the carrots and celery at a bias. Largely dice the onion. Heat a small amount of olive oil in the bottom of a gallon sized pot, at medium heat. Sweat the vegetables without browning them. If they brown, your soup color will be dark.
Chop the butternut squash into 1 inch cubes.
Once the other vegetables are soft, add the squash to the large pot. Sweat the vegetables for approximately 20-25 minutes on medium heat, stirring occasionally. (Again, you don’t want the vegetables to brown)
Once the smell of the butternut squash and vegetables is pungent, add 1.5 quarts of chicken stock. Add a bay leaf to the soup.
Bring the mixture to a simmer and reduce heat to low. Cook until vegetables have softened (around 15-20 minutes).
Remove from heat. Spoon out all the solids from the pot to a blender.
Puree the vegetables until smooth. Add additional stock from the pot if needed.
Season soup with salt and pepper to taste. We used white pepper, because the chef doesn’t like the look of black specs in the soup.
Serve hot! We garnished below with sour cream and nutmeg. We hope you enjoy this soup as much as we did! It’s perfect for a light lunch or dinner appetizer.