3 tbsp Becel Plant Cream seasoned with salt and pepper
2 tbsp Becel Original Margarine
1 medium butternut squash - peeled, seeded, and cubed
1 medium carrot, chopped
1 stalk celery, chopped
1 (32 fluid ounce) container chicken stock or vegetable stock
1 tsp finely chopped chives
1 small onion, chopped
2 medium potatoes, cubed
salt and freshly ground black pepper to taste
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. 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.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Serve soup and garnish with seasoned cream and chives.