Cream of Butternut Squash Soup with Sun-Dried Tomatoes - OLDWAYS - Cultural Food Traditions OLDWAYS

Ingredients

• 1 small butternut squash
• 2 tablespoons extra-virgin olive oil
• 1 ½–2 teaspoons brown sugar
• Salt and pepper to taste
• 1 medium yellow onion, diced
• 1 medium carrot, peeled and diced
• 1 garlic clove, root end removed, minced
• ½ cup whipping cream or Greek yogurt
• 2–3 cups vegetable or chicken stock
• 1–2 tablespoons ready-to-eat sun-dried tomatoes, julienne cut