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!"
 
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Ready In:
2hrs 45mins
Ingredients:
10
Serves:
6-10
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ingredients

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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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