Butternut Squash Soup

I have soup problems. It's all I make in the winter, and it's winter 9 months of the year in Colorado.
I like this one because it's got so many veggies in it and my kids might take a bite. That's exciting to me.  Sometimes they eat a cup full. And always I eat the rest.

1/2 T Olive oil

1 T butter

 1/2 c sliced carrots 

2 stalks celery, diced

1 c diced onion

4 garlic cloves, minced

1 medium butternut squash, peeled and diced

1 medium potato

32 oz chicken broth

1 T brown sugar (I add a lot more to taste)

1 T kosher salt

3/4 t dried sage

In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic. Saute for 2-3 minutes or until onion is tender. Add the squash and potato, sage, salt 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 and also a piece of celery and potato to make sure they are fork tender. Stir in the brown sugar. 

Use an immersion blender, or transfer soup to a regular blender and puree until smooth. 

You can add a little parsley or drizzle a bit of heavy cream or sour cream on it. I just add more sugar until it tastes like I want.