Butternut Squash and Porcini Mushroom Soup – Kara Keels

Ingredients

• 1 cup Onion (chopped)
• 1 cup Celery (chopped)
• 1 cup Carrots (chopped)
• 2 medium Butternut Squash (peeled and cubed into 2 inch chunks)
• 4 tablespoons Extra Virgin Olive Oil
• 1 quart Chicken Stock
• 1 cup Water
• 2 tablespoons Rosemary (Fresh, finely chopped)
• 1 tablespoon Parsley (Fresh, finely chopped)
• 1/2 pound Porcini Mushrooms (chopped, (use can use any mushroom))
• Sea Salt (to taste)
• Fresh Ground Black Pepper (to taste)