Butternut Squash Soup

***Can you tell that fall is here and I'm on a soup kick???***

Ingredients:

1/2 TBSP olive oil
1 TBSP butter
1/2 cup chopped carrots
2 celery stalks, chopped
1 cup onion, chopped
4 garlic cloves, minced
4 cups butternut squash, peeled, cubed
2 cups potatoes, chopped
32 oz chicken broth
1 TBSP brown sugar
1 1/2 tsp salt
3/4 tsp sage
1 pinch cayenne pepper or dash of hot sauce

In stockpot, melt butter and olive oil together. Add carrots, onion, garlic, and celery. Saute a few minutes until onion is tender, add pinch salt to soften onion as you saute.

Add in butternut squash. Stir, cook a couple minutes. Add potatoe, salt, sage, cayenne pepper or hot sauce. Stir to combine. Pour in chicken broth. Bring to a boil, reduce heat to simmer, cover and let cook 30-40 minutes until squash and potatoes are tender.

Transfer to a blender or use immersion blender to puree. Stir in brown sugar. Serve with chopped fresh parsley and a drizzle of cream.