Just a simple recipe today.
3 tablespoons butter
3 carrots, peeled and cut into 1-inch pieces
1/2 onion, chopped
2 cloves minced garlic
1 large potato, cut into 1-inch pieces
3 stalks celery, cut into 1/2-inch slices
1 small butternut squash, peeled, seeds removed, cut into 3/4-inch cubes
1 handful cilantro
2 large handfuls (about 3 cups) swiss chard, cut into inch-long strips
1/3 cup chopped chives
6 cups stock
salt and pepper to taste
Prepare vegetables. In large, heavy pot, melt 2 tablespoons of the butter. Add the onions and garlic and cook until aromas are released. Then add the rest of the chopped vegetables and the remaining tablespoon of butter. Cook vegetables for a few minutes, releasing aromas and developing a little brown on the bottom of the pan. Add the stock and bring to a low simmer. Cook until potatoes and squash are fork-tender; add the cilantro, green onion, and swiss chard and give it a few stirs until the greens wilt.