1 tbsp. butter
1 lg. onion, chopped
1 stalk, celery, thinly sliced
2 qts. chicken broth
1/2 lb. boneless beef chuck, cubed
3 1/2 lb. Hubbard squash, cubed
3 lg. carrots, chopped
1/2 lb. spinach

In an 8 quart pan stir butter, onion and celery over medium heat 5 minutes. Add broth and beef, cover and simmer 30 minutes. Add squash and carrots, cover and simmer until beef is tender; 30 minutes. Cut spinach into 1/4 inch strips. With slotted spoon lift out 3/4 of squash and mash coarsely. Return squash to pan along with spinach. Bring to boil, then simmer uncovered until spinach wilts, about 5 minutes. Skim away any fat. Salt and pepper to taste.