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Butternut Squash Soup

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  • 55 minutes
  • Serves 6

INGREDIENTS

1/2 tbsp

olive oil

1 tbsp

butter

1/2 cup

sliced carrots (about 1 medium carrot or 12 baby carrots)

2

stalks celery, diced

1 cup

diced onion

4

large garlic cloves, minced

1

medium butternut squash, (about 4 cups peeled and diced)

1

medium potato, diced (about 2 cups diced)

32 oz

chicken broth (that’s one box/carton or 2 cans)

1 tbsp

brown sugar

1 1/2 tsp

kosher salt

3/4 tsp

dried sage

optional: 1 pinch cayenne pepper or a shake or two of hot sauce

optional: prosciutto

optional: fresh sage

optional: cream

8 people Recommend This Recipe