A comforting and filling meal
Heat the oil in a large stock pot on medium heat.
Dice the onions, celery, carrots, bell pepper, and garlic. Add it to the stock pot and cook until the onions are translucent.
Chop the potatoes and butternut squash into approximately ½ inch pieces, and add it to the other vegetables. Cook for one minute. Add the stock and spices; cook until the potatoes are soft.
CAREFULLY put vegetables and stock into a blender and blend until smooth. If you don't have a blender, an immersion blender works too. Serve with salad and enjoy!