Butternut Squash Soup

1 tablespoon olive oil
1 tablespoon butter
1/2 cup sliced carrots
2 stalks celery, diced
1 cup diced onion
4 garlic cloves minced
1 medium butternut squash – 4 cups peeled and diced (you can buy it already like this)
1 medium potato – diced
32 ounces chicken broth
1 tablespoon brown sugar
3/4 teaspoon dried sage
1/2 teaspoon cinnamon

In a large pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic, cinnamon

Saute for 2-3 minutes or until onion is tender. Add the squash.

Then add potato, sage, and chicken broth. Bring to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Add brown sugar. Take off heat. Using your immersion blender, purée and blend until smooth. Serve warm with yummy fresh bread.

Happy Eating!