Oooooooh it was SO good.

I made that minestrone I kept talking about on Tuesday night. I had heard someone mention a butternut squash minestrone and I thought it sounded like exactly my kind of soup. It WAS! The bread I made went nicely with it, but I was still unimpressed with my first homemade bread adventure; the dough didn't rise very much at all so it was a dense little loaf - good for butter and soup.

No pictures, by the way, but I am going to get up the recipe!

Butternut Squash Minestrone

1 cup chopped onions
1 cup chopped carrots
1/2 cup chopped celery
 * I had no celery and I had a lot of carrots, so in went about 2 cups of carrots and no celery*
28 ounces of chicken or vegetable broth...* I ended up putting in 4 cups which is more than the 28 ounces*
1 cup water
2 cups diced butternut squash {or any winter squash or sweet potato}
1 tsp dried oregano
1/2 teaspoon dried basil
salt and pepper to taste
1 28 ounce can of diced tomatoes, undrained
1 15 ounce can of Great Northern beans {or another white bean}, rinsed and drained
1 10 ounce bag of fresh spinach, coarsely chopped or 1 box/bag frozen chopped spinach defrosted and drained

In the large pot you plan on using for the soup, heat up about 1-2 tablespoons of olive oil and saute the mireopoix {onion, carrot, & celery mixture} {I added in some minced garlic here for extra flavor} until it's tender.

Add the broth, water, squash, oregano, basil, salt, pepper, tomatoes, and beans.

Bring to a boil, cover, reduce heat, and simmer for 30 minutes or until the veggies are very tender. Stir in the spinach and cook until just wilted. 

The recipes I read online {this is from several} suggest this provides about 8 servings and I could definitely see that. It might be enough to freeze half which is always a good thing.

Garnish with parmesan cheese if you like that sort of thing.
 
Delicious!
xoxo, natty ♥