Celery And Carrot Soup

Soup is a light autumn dinner. This time try it with the season vegetables: celery and carrots. The ingredients contain low calories and are perfect for those dealing with obesity. Here is the recipe:
Ingredients:
2 tablespoons oil
half of 1 whole butternut squash, cubed
1 carrot, cut into pieces
2 stems of celery , chopped
1 potato , chopped
4 cloves of garlic, chopped finely or pressed
4 cups vegetable juice or stock
Salt and powdered black pepper for seasoning
2 tablespoons green onion, chopped
Pour oil in a pot.
Put cubed squash, chopped carrot, celery, potato and onion and saute about 4 minutes till smooth and golden in color. Add in the pressed garlic and keep sauteing 2 more minutes. Pour over the vegetables juice. Adjust the heat to medium and allow to boil. Then reduce to low and wait 30 minutes till the vegetables are softened.
Season to taste with salt and black pepper.
You can make puree in a blender before serving it.
Garnish the bowl of soup with chopped and green onions on top. Bon Appetit!