Bart's Butternut Soup

Bart adapted this from allrecipe.com  Bart likes to double this recipe and share some soup with Fran, but then he wouldn't add the Cayenne Pepper.  This is easy to make vegan.

1 Tbl butter or olive oil
1 small onion, chopped
1 stalk celery, chopped (or zucchini if you don't have celery)
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded and cubed
1/2 tsp Paprika
1/4 tsp Cayenne Pepper
1/2 tspTagine for Vegetables (Mediterranean Blend) or to taste
32 oz box Chicken or Vegetable Broth
Salt and Pepper
Optional toppings:
Chopped Parsley, or grated cheddar cheese, crumbled feta or blue cheese
Nuts (toasted almonds, walnuts, pine nuts, pepitas or candied pecans), Herbs (cilantro, thyme, sage, chives, etc.),
Crispy bacon or prosciutto
Another possible variation is to roast the vegetables first.

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 soup to a blender, or use an immersion blender and blend until smooth.  Return to pot, and mix in any remaining stock to desired consistency.  Season with salt and pepper.  Top with chopped parsley.

Variations:
Curry and Coconut Milk
Cumin and Chipotle Chili Powder and Adobo plus nutmeg.  Serve with lime wedges and cilantro
Italian Seasonings and Zucchini
If you want to add rice or grains for extra chewy-ness, add extra broth too.