Butternut Squash Soup

This is perhaps the easiest and tastiest squash soup ever.  Thanks to Ruth Reichl's new book My Kitchen Year.  Enjoy on this beautifully crisp fall day!  (And find yourself a copy of the book too - it's lovely.)

Butternut Squash Soup

1 stalk celery
2 carrots
1 pound butternut squash
1 onion
1/2 pound waxy potatoes, peeled
olive oil 
salt

Chop vegetables.  Saute celery, carrots and onion in olive oil for approximately 10 minutes, until soft.  Add squash and potatoes, along with 2 1/2 cups water and 1-2 tsps salt.  Simmer for about 1/2 hour until it's all soft, then puree. 

Ruth recommends drizzling with olive oil and balsamic, or topping with diced apples or walnuts.