Hearty Minestra with Butternut Squash
- 8 cups of Minestra Base (page 73)
- 1 teaspoon salt, or more to taste
- 1 pound butternut or other winter squash, peeled and cut in 1/3-inch pieces (about 3 cups)
- Freshly ground black pepper to taste
- Heat the broth to a boil, stir in the salt, squash pieces, and grinds of pepper, and return to a steady gentle boil.
- Cook, covered, for 35 to 40 minutes, until the squash is tender and breaking apart in the soup.
- Taste, and adjust the seasonings.
- Serve hot in warm bowls, with freshly grated cheese, extra-virgin olive oil, and other garnishes (see page 60).
base, salt, butternut, freshly ground black pepper
Taken from www.epicurious.com/recipes/food/views/hearty-minestra-with-butternut-squash-384418 (may not work)