- 1 butternut squash (peeled and cubed)
- 2 stalks celery
- 1/4 onion (diced)
- 2 Tb. Butter
- 32 oz. chicken broth
- 1/3 c. brown sugar
- 1 T. cinnamon
- 1/4 c. half and half
Melt butter in a large pot. Add veggies and cook until browned.
Pour in chicken broth just enough to cover veggies. Turn to low, cover and simmer for about an hour or until veggies are tender.
Puree veggies in blender.
Put back in pot, add brown sugar, cinnamon, half and half, and any other spices you want. Heat on low until hot.