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11-02 Butternut stew

This makes a lot of soup so you may want to halve the recipe or invite some roommates to dinner.

Start with:
1 butternut squash, med size
Slice in half, remove seeds and bake squash in the microwave for 8- 10 minutes so it is soft enough to peel and cut into cubes, but does not have to be fully cooked.

Sauté in soup pot or dutch oven:
olive oil
onion, chopped or thinly sliced
1 clove garlic, chopped or minced
1 celery stalk, thinly sliced (opt)
Stir and allow to soften. Then add:
butternut squash, peeled, cubed and partially cooked (about 4 c)
1 14 oz can tomatoes, whole or diced
2 c water
1 can Cannellini beans, drained
2 T tomato paste
1 t rosemary, dry or 1 T fresh
Bring to a boil and simmer 15 minutes. Check if squash is tender enough.
If you want a smooth soup, use immersion blender now. If not, just top with:
1 T fresh parsley
salt and pepper to taste

For a more hearty soup, add cooked chicken or sauté the veg with pancetta or bacon.
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