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