Butternut Squash and Carrot Soup


In a large saucepan melt some butter . Add squash, carrots, and onion to saucepan. cook, stirring occasionally. Add Chicken Stock. Bring to a boil; reduce heat. Simmer for 25 minutes or until vegetables are very tender Place one-third of the squash mixture in a food processor or blender. Cover; process or blend until almost smooth. Repeat with remaining mixture. Return mixture to saucepan. Add white pepper Ladle into soup bowls.garnish if desired.