Butternut Squash Soup with Brown Mustard Seeds & Braised Brussels Sprouts - Spread the Mustard

Ingredients

• 2 medium onions, sliced
• 2 Tbsp butter
• 2 tsp canola oil
• 4 cloves garlic, chopped
• 1 bay leaf
• 2 Tbsp brown sugar
• 6 cups vegetable or chicken stock
• 1 medium butternut squash (or other orange fleshed squash such as buttercup or acorn)
• 2 ½ Tbsp brown mustard seed
• salt and freshly ground pepper, to taste
• 12 fresh brussels sprouts, bottom trimmed and halved
• 2 tsp butter