Monday, January 16, 2012

Hearty Minestra with Butternut Squash

The recipe is from Lidia's Italy site. I made the Minestra base a while back and put it in the freezer.
I picked up a butternut squash at the store and cut it into 1/3 inch pieces. I added it to the base which was put in a pan and brought to a boil. Covered the pan and cooked for 30 minutes.
Perfect meal for a January night. And yes we will be having the leftovers tomorrow night!


Erica said...

This soup look comforting,rich and delicious! I would love a large bowl,please!

Kim said...

I have Lidia's book, but I haven't cooked from it yet. Shame on me because this looks delicious and hearty. Good call on the squash.