Potato Squash Stew

by Paul
(Vermont)

1 large Butternut squash, baked or steamed in a pressure cooker

4 large peeled potatoes, chopped and boiled

1 qt. of soup broth (your favorite brand or type)

1 Tbsp. olive oil

1 diced onion

3 cloves garlic minced.

3 large stalks celery chopped

salt or soy sauce to taste.

Using a food processor or blender, blend the peeled baked squash with the soup broth.

In a fry pan, heat olive oil and saut/ the onion, garlic and celery. Then add the veggies to the blender with the squash mixture.

Using a large stockpot and heating the blended squash mixture under medium-low heat, add the fully cooked chopped boiled potatoes as they are.