Squash Soup

[AlmostThere]

1- butternut squash, (like 7-8" long), peel, seed and cut in bitesized chunks
1- med white onion chopped
2 cloves of garlic minced
carrots- I use the already shredded kind, about 1 1/2 Cups
1- 15oz can of white beans, drained and lightly rinsed
1 med size russet potato, cubed
1 carton of Swanson's chicken stock. 26 oz
cumin - 1-2 Tbls, or to taste
red pepper flakes, whatever heat you like. I use about 1/2 tsp and crush the flakes in the palm of my hand to release the oils.
salt/pepper to taste

I use my dutch oven cast iron pot.
Heat a couple tbls of olive oil add onions and saute' till soft and then add the garlic and cook another minute or so.
I then add the spices and let them cook in a minute or so and then add everything else and bring to a simmer.
Cook until veggies are tender.
Tastes even better the next day.

[Liz]

Sounds good...gonna make my grocery list. I like squash, so will undoubtedly like this. Thanks for posting.

[Redetotry]

Sounds good! Think I'll try it too.