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!
Provided by Christy Reilly
Categories Clear Soup
Time 2h45m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 182.6, Fat 5.3, SaturatedFat 2.8, Cholesterol 10.2, Sodium 1327.6, Carbohydrate 31, Fiber 5.9, Sugar 7.9, Protein 7
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