Ingredients (serves 8) 2 1/2 pounds butternut squash, skin and seeds removed, roughly cut into 1/2-inch cubes 2 medium carrots, peeled and roughly cut into 1/2-inch cubes 2 Tablespoons canola oil 2 medium-sized yellow onions, peeled and roughly cut 1 stalk celery, roughly cut 1 1/2 quarts chicken stock 1 bay leaf 1/4 teaspoon …
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