Butternut Squash Soup

Used our last butternut squash to make this delicious soup for supper tonight...

Ingredients:
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
32 ounces chicken stock
salt and freshly ground black pepper to taste
a splash of 1/2 and 1/2

Directions:
Saute the onion, celery, carrot, potatoes, and squash in the butter for 5 minutes, or until lightly browned.  Add the chicken broth, enough to cover the vegetables.  Bring to a boil.  Reduce heat to low and simmer 40 minutes, or until vegetables are tender.  Mash with a potato masher.  Season with salt and pepper.  Add a splash of cream.