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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1 yellow onion chopped |
2 clove(s) garlic chopped |
2 cup(s) butternut squash diced |
2 teaspoon(s) butter |
2 teaspoon(s) sage ground |
1/4 cup(s) milk |
2 cup(s) vegetable broth |
2 cup(s) chicken broth |
1/2 teaspoon(s) ground cinnamon |
1/2 teaspoon(s) nutmeg |
1 teaspoon(s) brown sugar |
salt & pepper to taste |
Directions:
1. Sautee onion and garlic in butter over medium heat 4-5 minutes in a large stockpot. Add sage, cinnamon, nutmeg and brown sugar, stir to coat. Add squash, stir to coat and cook 8-10 minutes or until squash begins to soften. Add broth, bring to a boil. Cover and simmer 30 minutes. Using an immersion blender, puree the squash to desired texture. Add milk and salt & pepper and cook on low for another 15 minutes.
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