Butternut Squash Soup With Brussels Sprouts

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!

• Ready In: 2 hrs 45 mins
• Serves: 6-10

Ingredients

• 2 -4  tablespoons butter
• 2  garlic cloves, minced
• 1  medium onion, chopped
• 1  medium  butternut squash, peeled and cubed
• 2  teaspoons sugar
• 2  teaspoons salt
• 2  teaspoons pepper
• 1 5⁄8 ounces green onions, chopped, tops and bottoms separated
• 4  cups chicken broth (use Vegetable Broth for a vegetarian dish)
• 15  Brussels sprouts, whole

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.