1/2 large sweet onion, diced
1 red or orange pepper, diced
4 cloves of garlic, pressed
1 Tablespoon of olive oil
1 20 ounce package of cut butternut squash (Wegmans), cut into bite sized chunks
1/2 package (8 ounces) of frozen corn
5-6 cups of chicken broth (I use Swanson's lower sodium, low fat)
1 can of Hunts fire-roasted diced tomatoes with garlic, undrained
1 can of Northern beans, 15 ounces, rinsed
1 bunch of fresh spinach, washed and chopped. (I de-stem, too)
1/4 teaspoon of black pepper
about 1/2 teaspoon of basil and thyme
a few dashes of hot sauce
minced fresh parsley
In a large stockpot, heat olive oil, and cook and crumble sausage. Add in onion, diced pepper, and garlic, and cook till soft. Add in butternut squash, and then when things start to stick, pour in the broth, and then the other ingredients and spices. Simmer of low for about 1/2 hour, or till squash is tender. Add more broth if necessary. Serve with grated Romano cheese.
This soup can easily be adapted and changed to ingredients on hand. If you want more of a Mexican flavor, omit the basil and thyme, and season with 1/2 teaspoon of cumin and 1/2 teaspoon of chili powder. Substitute fresh cilantro for the parsley. You could top with some crushed corn chips, and a Mexican blend cheese, too!
This soup was wonderful on a cold winter night!
Comments
Post a Comment