Butternut Squash Soup With Brussels Sprouts - cooking recipe

Ingredients

2 -4 tablespoons butter
2 garlic cloves, minced
1 medium onion, chopped
1 medium butternut squash, peeled and cubed
2 teaspoons sugar
2 teaspoons salt
2 teaspoons pepper
1 5/8 ounces green onions, chopped, tops and bottoms separated
4 cups chicken broth (use Vegetable Broth for a vegetarian dish)
15 Brussels sprouts, whole

Preparation

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.