Another scrumptious recipe from one of my favorite food blogs: Our Best Bites.
Soooo good. I served it with a grilled cheese.
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, (abt 4 cups diced)
1 medium potato, diced (about 2 C diced)
32 oz chicken broth (that's one box/carton) (also...I used vegetable broth for Riley...I think it has better flavor anyway)
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
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.
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. Stir in 1 T brown sugar.
Use an immersion blender, or transfer soup to a regular blender and puree until smooth.
I topped mine with a little parsley so it didn't look so plain! A small drizzle of heavy cream or sour cream is also tasty.