Butternut Squash Soup

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Nutrition per serving    (USDA % daily values)
CAL
133
FAT
5%
CHOL
1%
SOD
57%

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Ingredients for 6 servings

1/2 T olive oil

1 T butter

1/2 C sliced carrots (abt 1 med carrot or 12 baby ones)

2 stalks celery, diced

1 C diced onion

4 large garlic cloves, minced

1 medium butternut squash, (abt 4 cups peeled and diced)

1 medium potato, diced (about 2 C diced)

32 oz chicken broth (that’s one box/carton)

1 T brown sugar

1 1/2 t kosher salt

3/4 t dried sage

1 pinch cayenne pepper or a douse of hot sauce

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