Butternut Squash Soup With Brussels Sprouts

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READY IN: 2hrs 45mins
SERVES: 6-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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