Squash Soup

While we got pounded with 20 inches of snow the past two days, I decided to make some soup.  This turned out great:

Squash Soup
•2 tablespoons butter
•1 small onion, chopped
•1 stalk celery, chopped
•1 medium carrot, chopped
•2 medium sweet potatoes, cubed
•1 medium butternut squash – peeled, seeded and cubed or
•2 12 oz pkgs frozen cooked winter squash
•1 (32 fluid ounce) container chicken stock
•4 oz light cream cheese
•salt and freshly ground black pepper to taste
•Optional – Roasted full head of garlic

1.Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, 5 minutes, or until lightly browned.  Add squash and pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
   
2.Use a potato masher or food processor and blend until smooth.  Mix in  roasted garlic and cream cheese. Season with salt and pepper.   Top with Garlic/Cheese croutons and a dollop of sour cream.