Butternut Squash Soup With Brussels Sprouts |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 10 |
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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:
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.
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