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Ingredients (yields 6 servings)
- 1 large onion
- 2 medium carrots
- 400 g peeled and cubed butternut squash, about half a medium squash
- 1 tbsp avocado oil
- 8-10 C chicken or turkey stock
- 1 jar diced tomatoes, about 500 g
- 1 can cannellini beans; use 2 cans for a heartier soup
- 1/2 package frozen petite sweet peas, about 225 g
- 225 g elbow or shell pasta, about half a package
- 1/2 package baby spinach, roughly chopped
- 2 tsp salt
- 1/4 tsp ground pepper
- 1 large garlic clove
Optional
- bread with butter
Butternut squash minestrone
This is based on one of Jamie Oliver's recipes. It's a nice, filling soup that can serve as a standalone meal, especially if eaten with a piece of bread.
305 kcal per serving (without bread and butter)
Cooking time: 1.5 hrs with some downtime
Instructions
- Chop 1 large onion, 2 medium carrots, and about half a medium butternut squash into 0.5-inch cubes.
- Heat 1 tbsp avocado oil in a large pot over medium heat. Add the chopped vegetables and cook, stirring, for about 10 minutes.
- Add 8-10 C chicken or turkey stock, 1 jar diced tomatoes, and 1 can cannellini beans. Bring to a boil, then simmer for 20 minutes.
- Add about 225 g elbow or shell pasta, half a package of baby spinach, and about half a package of frozen sweet peas. Simmer for another 10 minutes.
- Right before taking the soup off the heat, add 2 tsp salt, 1/4 tsp ground black pepper, and 1 large crushed garlic clove. The garlic really enhances the flavor of the soup.
- Serve on its own or with a piece of buttered bread.