Food
Butternut Squash Soup
By Yankee Magazine|Nov 03 2007|
Ingredients
1 butternut squash, peeled, seeded and chopped
2 cloves garlic, chopped
1 can canelli or garbanzo beans, drained
1/4 cup lemon juice
1/4 cup olive oil infused with 1 tsp dried mint
Salt and pepper to taste
Instructions
Cover squash with water and cook till soft. Add garlic,
lemon juice, beans and cook 10 minutes. Heat olive oil in
a separate pan, add mint. Pour oil into soup, add salt
and pepper and stir. This is a hearty and delicious soup.
