Squmpkin Soup

I've been on the search for soups that are on the healthy side. I came across this Wegman's recipe in their Menu magazine and made a few changes. This soup sticks to your ribs, warms the soul, easy to make, and leaves you feeling no regrets. I have made this soup for some of the pickiest eaters in my family, and they love it! I hope you do, as well!

For the recipe:
3 tablespoons unsalted butter
20 ounces butternut squash cut and cleaned into 1/2 inch pieces
1 medium sweet onion
5 carrots
1 -15.5 ounce can pumpkin puree
1 -32 ounce vegetable stock
2 tablespoons vegetable stock concentrate
salt and pepper to taste

Dice the onion, carrots, and butternut squash. In a soup pot, sauce pot, or whatever you have pot, melt the butter on medium high heat. First, dump the onion and carrot in the pot and cook for 7 minutes. Salt and pepper. Second, dump in the squash and salt again. Cook for 2 minutes. Then dump in all other ingredients: pumpkin, vegetable stock, concentrate, and salt and pepper again. Bring to a boil then reduce to a simmer for 25 minutes or until you can put a fork through the squash. Do not cook soup more than 30 minutes. It will start to get dark. Take soup off the heat when done. Take an emulsifier and blend all the bits until you get this fluffy airy soup. it will seem like you put cream in the soup, but you didn't.