Butternut Squash Soup

• 4 tablespoons butter
• 1 tablespoon olive oil
• 2 cups parsnips, chopped
• 2 cups onions, chopped
• 2 cups celery, chopped
• 4 cups butternut squash, cubed
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried sage
• 6 cups chicken stock

1. Melt butter and olive oil in a soup pot, over medium heat.
2. add parnsips, onion, and celery.
3. Cook about 10 minutes until slightly carmelized.
4. add squash, continue to cook for 5 minutes.
5. add salt, pepper, and sage.
6. add about a 1/2 cup of stock and loosen carmelized bits on the bottom of the pot.
7. once removed, add the remaining stock.
8. bring to a boil, reduce heat and simmer for at least a half hour.
9. Puree in blender and return to pot to bring up to heat.

butter, olive oil, parsnips, onions, celery, butternut squash, salt, black pepper, sage, chicken stock

Taken from www.food.com/recipe/butternut-squash-soup-402387 (may not work)