Butternut Squash Soup With Brussels Sprouts

Be the first to review
READY IN: 2hrs 45mins
Recipe by Christy Reilly

This recipe originally came from my Aunt Sue who made a Butternut and Asparagus soup and sent the recipe to her two sisters. My Aunt Chris made changes and created a Butternut and Brussels Sprouts recipe. My Mother took that recipe, made adjustments, and formed the soup recipe that you see here. Now we have 3 sisters all with different squash soup recipes!

Ingredients Nutrition

Directions

  1. Saute garlic and onion in butter over low heat, covered, until translucent.
  2. Add squash, sugar, salt, pepper, green onion bottoms, and chicken broth.
  3. Cook for 2 hours.
  4. Add Brussels Sprouts, cook 20 minutes.
  5. Add onion tops, cook 10 minutes.
  6. Serve or store for the next day.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a