Butternut Squash Soup

Image from here

Ingredients:
1 T Olive Oil
1/2 C sliced carrots (about 1 medium carrot or 12 baby ones)
2 stalks celery, diced
1 C diced onion
4 large garlic cloves, minced
1 medium butternut squash or pumpkin (about 4 cups peeled and diced)
1 medium potato, diced (about 2 C)
32 oz chicken broth
1 T brown sugar
1 1/2 t salt
3/4 t dried sage
1 pinch cayenne pepper or a douse of hot sauce

Directions:
1) In a large stock pot, heat olive oil.  Add onions, carrots, celery and garlic.
2) Saute for 2-3 minutes or until onion is tender.  Add the squash.
3) Then add potato, sage, salt, red pepper, and chicken broth.  Bring to a boil and then turn down to a simmer.  Simmer with the lid on for 30-40 minutes or until everything is tender.  Check a piece of squash, celery and potato to make sure they are fork tender.  Stir in 1 T brown sugar.
4) Use an immersion blender, or transfer soup to a regular blender and puree until smooth.

Recipe from: http://www.ourbestbites.com/2009/10/butternut-squash-soup/