Yield:

Serves 4 – 6

Prep Time:

25 min

Cook Time:

45 min

Total Time:

1hr 10min

Ingredients:

• 3 tablespoons Shorty’s Spice – Original Recipe
• 2 tablespoons butter
• 1 small onion, chopped
• 2 stalk celery, chopped
• 2 medium sized carrots, chopped
• 2 medium sized potatoes cubed
• 1 medium butternut squash, peeled, seeded and cubed
• 1 (32 floz) container chicken stock
• 1 garlic clove, minced
• salt and pepper to taste
• sour cream

Directions:

1. Melt the butter in a large pot, cook the onions, celery, carrot, potatoes, 2 Tbsp of Shorty’s Spice, and squash for 5 min or until lightly browned.
2. Pour in enough chicken stock to cover the vegetables.
3. Bring to a boil. Reduce heat to low, cover pot and simmer for 40min.
4. Transfer the soup to a blender or use a hand held, and blend until smooth.
5. Return to pot and mix in any remaining stock to attain desired consistency.
6. Season with salt, pepper, and Shorty’s Spice to taste.
7. Serve with a dollop of sour cream