We had an Iron Chef lunch today, and the secret ingredient/theme was fall harvest. I found a simple recipe for a butternut squash and white bean soup, and it turned out great. The only hard part was cutting up the butternut squash. Boy, does that take some muscles.
Making the soup was very easy. Chop and saute one onion in a tablespoon of olive oil. Then add a can of diced tomatoes. After cooking that up for a few minutes, cut up a small butternut squash and throw in the pieces (about four cups worth). Then add five cups of water and some fresh thyme, salt and pepper. Bring it to a boil, then reduce the heat to low and let it simmer for 15 minutes. Once the squash is tender, add in a bunch of spinach and two cans of white beans. Cook for a few more minutes, and you’re done!
I’m looking forward to making this again. This is definitely a good hearty winter veggie soup!