1 lg * Butternut squash peeled,seeded,and cut into large cubes
1 lg Onion large diced
1 t Cinnamon
1 t salt
1 TB XVOO
Vegetable stock to cover 3 inches over veggies
Heat your pot and add the oil, then onion and salt. Turn heat down to low and allow the onions to cook slowly. About 15 min. Add squash and sautee for 10 min. Add stock bring to boil. Then turn down heat to simmer for 20-30. Or until veggies are tender.
Carefully transfer soup to food processor/blender. Add Cinnamon and blend until smooth.
* Frozen Butternut squash can be used instead of fresh
Minestrone Soup
· saute one or two sliced onions
· add several cloves garlic, minced
· pour in 28 ounce can stewed tomatoes
· 2 teaspoons dried basil
· 1 teaspoon each oregano
· lots of freshly ground black pepper
· add 2 each zucchini and carrots, chopped
· add a chopped potato
· if you like greens, add some chop spinach or kale
· toss in a can of beans, any kind, or use home cooked if you have 'em
· a few sliced mushrooms
· 2 cups vegetable stock
· water as needed
· when it is nearly done, add a couple cups cooked pasta and some frozen peas and/or corn
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