Autumn Minestrone

• 3 Tablespoons Butter
• 1 whole Large Yellow Onion, Small Diced
• 6 stalks Celery, Small Diced
• 6 cups Peeled And Diced Butternut Squash
• 1 whole Garnet Yam, Peeled And Small Diced
• 4 whole Large Carrots, Peeled And Small Diced
• 3 cans (15 Oz. Can) White Beans
• 8 cups Vegetable Stock
• 8 cups Water
• 3 cups Fregola Sarda
• Several Sprigs Fresh Thyme
• Kosher Salt And Black Pepper To Taste

1. In a large soup pot, melt the butter over medium heat. Add the onions and let sweat. Add the celery. Add the butternut squash and the yam. Add the carrots. Add the beans. Cover everything with stock and water and cover with a lid, turning the heat to low. Let cook 30 minutes or until the vegetables are all tender.
2. Add the pasta and let cook with the lid on another 15 minutes. Continue to simmer with the lid off for another 10 minutes to reduce some of the liquid.
3. Add the thyme and season to taste. This will probably need quite a lot of salt due to the amount of starch (oh and the fact that it is enough to feed an army).
4. Serve hot and enjoy!

butter, yellow onion, stalks celery, butternut squash, yam, carrots, white beans, vegetable stock, water, fregola sarda, thyme, kosher salt

Taken from tastykitchen.com/recipes/soups/autumn-minestrone/ (may not work)