Butternut Squash Bisque

2 T. olive oil
1 yellow onion, chopped
2 stalks of celery, chopped
1 medium carrot, chopped
2 potatoes
1 medium sized butternut squash, peeled, seeded and cut into cubes
32 oz Vegetable stock
1/2 t. poultry seasoning
salt and pepper to taste
1 c. half and half or 1 c evaporated milk

In a large pot, heat oil. Saute onion and celery for 5 minutes. Add the rest of the veggies and cook another 5 minutes. Add seasonings. Cover veggies with stock and bring to a boil. Reduce heat and simmer for 40 minutes or until everything is very tender. Transfer all ingredients to a blender (one half at a time) and blend until very smooth. Return to pot, bring to a simmer and add half and half or evap milk to obtain desired consistency.

This is one of my fall favorites!