INGREDIENTS

1 T olive oil & 1 T butter
1/2 large onion, chopped
3 garlic cloves, minced
2 cups cooked butternut or acorn squash
2 cups vegetable broth, chicken broth or chicken boullion
3/4 teaspoon salt
1/4 teaspoon pepper

1/4 c brown sugar

sage & parsley

DIRECTIONS

Brown onion in 1 T evoo & 1 T butter, add 3 cloves minced garlic

Cook above all together stirring occasionally to blend

Add 1/4 brown sugar

Add several shakes of parsley & sage

When cooked, blended & cooled use an immersive blender or reg blender to purée

Add about 1-2 T of heavy cream or half & half when soup is warm & blended

Serve with croutons, pita chips or alone or any grilled sandwich