Italian Butternut Squash Soup
By Grant Call
1 large butternut squash--cut into pieces, place on microwave safe dish, cover with plastic wrap and cook in microwave on high for ten minutes. Set aside
Boil the following together in enough water to cover the vegetables
1/2 onion, minced
3-4 garlic cloves, minced
1/2 cup chopped fresh basil (around 20 leaves) May substitute dry basil if needed
1-2 tsp oregano
1/2 tsp thyme
1 bell pepper, any color is fine
2 stalks celery (diced)
3 carrots (diced)
4 tomatoes (diced
Meat variations: You may use all or any of the below
Chicken breast (two breasts seared first and set aside)
Chopped pre-cooked sausage (turkey kielbasa is good)
Pepperoni (10-20 slices, chopped into quarters)
Cook the vegetables until al dente
Mash the squash and stir into the soup mixture until blended
Add 1 cup chopped broccoli and the meat.
Cook until broccoli is soft.
Serve with warm bread.
May also add some half and half or Alfredo sauce to make heavier, but of course this isn't as healthy.
Can be made in the crock pot too. Just don't add the broccoli until about 30 minutes before serving.