Butternut Squash Soup
1 Tablespoon butter
1/2 Cup sliced carrots (about 1 med carrot)
2 stalks celery, diced
1 Cup diced onion
4 large garlic cloves, minced
1 medium butternut squash, cubed (about 4 cups)
1 medium potato, diced (about 2 Cups)
32 oz chicken broth (that’s one box/carton)
1 Tablespoon brown sugar
1 teaspoon sea salt
3/4 teaspoon dried sage
1 pinch cayenne pepper
In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic.
Saute for 2-3 minutes or until onion is tender. Add the squash, 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. Stir in 1 Tablespoon brown sugar.
Use an immersion blender, or transfer soup to a regular blender and puree until smooth.
Sara from Our Best Bites recommends topping with parsley or sour cream.
However, from personal experience and preference, I topped with a drizzle of olive oil and grated Parmesan cheese. Try it this way. The drizzle of olive oil seems unnecessary but it adds an amazing roundness to the soup.