Creamy Butternut Squash Soup - cooking recipe

Ingredients

1 celery rib
1 carrot
1 medium onion
2 tablespoons olive oil
1 lb butternut squash
1/2 lb potato
1 -2 teaspoon salt (to your taste)
4 cups hot water

Preparation

Cut up celery, carrot and onion.
Cut up the squash and potatoes into cubes, about 1 inch.
Cook celery, carrot and onion over low heat in the olive oil, about 10 minutes.
Add squash, potatoes and the 4 cups of water.
Simmer, covered until vegetables are tender, about 20 to 25 minutes.
Let soup cool a bit, then put into a food processor or blender and puree.