Butternut Squash Minestrone

With the start of fall, soup is a versatile dish that can include seasonal vegetables leftover from the week. This is a great twist on a classic minestrone recipe, but with added butternut squash. It’s hearty and delicious,  and there’s a job for the whole family to contribute in the kitchen. Serve it immediately, so it is still steaming and the vegetables do not overcook.

Butternut Squash Minestrone

Serves 4-6

 

Ingredients

2 tablespoons of olive oil

1 onion, diced

2 cloves of garlic, minced

2 cups of butternut squash, cut into ½- inch cubes

1 quart of chicken stock

1 quart of water

1 cup of dried macaroni

1 28 ounce can of chopped tomatoes

1 14 ounce can of cannellini beans

½  box of frozen spinach (5 oz)

Salt & Pepper

Freshly grated Parmesan

 

Preparation

  1. Heat oil in large saucepan. Add onions, sauté 2-3 minutes. Add garlic, sauté until fragrant.
  2. Add butternut squash and tomatoes, sauté for another 2 minutes.
  3. Add chicken stock and bring to a boil. Add zucchini and macaroni and reduce heat to simmer, cook 7-8 minutes.
  4. Add spinach and beans, simmer 2-3 minutes.. Season to taste with salt and pepper.  Top with Parmesan.

 

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