Caputo’s Butternet Squash Soup

1/2 cup olive oil
2 oz. butter
2 large onions, diced
2 T brown sugar
4 cloves garlic, minced
10 cups chicken stock
1 medium butternut squash, peeled and cut into 1 inch dice
4 large sage leaves, minced
Fresh ground pepper to taste
1/2 cup Italian parsley, chopped

Melt olive oil and butter in a large soup pot. Add the onions and garlic and caramelize well, about 15 minutes, over medium heat. Add the brown sugar and saute for an additional minute. Pour in all the remaining ingredients except parsley. Bring to a boil, then reduce to a simmer, covered, for about an hour or until the squash is tender. Garnish with parsley and serve.

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