Butternut Squash Soup

Serves 6-8 (I double everything, you definitely want leftovers of this soup!  YUM!)


Prep Time:  1 hour

1/2 T olive oil
1 T butter
1/2 C sliced carrots (abt 1 med carrot or 12 baby ones)
2 stalks celery, diced
1 C diced onion
4 large garlic cloves, minced
1 medium butternut squash, (about 4 cups peeled and diced)
1 medium potato, diced (about 2 C diced)
32 oz chicken broth
1 T brown sugar
1 1/2 t kosher salt
3/4 t dried sage
1 pinch cayenne pepper or a douse of hot sauce

1.  In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic.
2.  Saute for 2-3 minutes or until onion is tender. Add the squash.  Then add potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Check a piece of squash and also a piece of celery and potato to make sure they area fork tender.
3.  Stir in 1 T brown sugar.
4.  Use an immersion blender, or transfer soup to a regular blender and puree until smooth.

This soup is amazing!  Even my picky butternut squash eaters ate 2 bowls of it!  This recipe is from Our Best Bites.