I know I’ve mentioned this previously… but I love soup. Like a lot. I even love it enough to eat it in the middle of the 100+ degree Houston summer.
Because I’m a crazy person.
Who loves soup.
Anywho – the one thing I don’t particularly love is canned soup. It’s usually very salty and well, just not as good as homemade. Because I don’t have the time to cook fresh soup on a regular basis I usually set aside one weekend every couple of months to stock my freezer with delicious homemade soups. I did this over Thanksgiving weekend and I made four separate soups that I’m going to share with you over the next few days.
(note: I found this recipe here)
Autumn Harvest Minestrone
- 2 cans (15 oz each) cannellini beans, rinsed and drained
- 2 cans (14-1/2 oz each) fat free, reduced sodium chicken broth
- 3 cups (1/2” chunks) butternut squash (approx 1 lb)
- 1 can (14-1/2 oz) diced tomatoes
- 2 medium turnips, peeled and cut into ½” chunks
- 1 medium parsnip, peeled, quartered, and sliced 1/4” thick
- 2 cups bagged coleslaw mix
- 1 large leek (white and light green parts only) sliced
- 1 Tablespoon minced garlic
- 1 cup (packed) fresh basil
- 1/3 cup fresh parsley
- ¼ cup grated parmesan cheese
- 3 Tablespoons extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 2 Tablespoons water
- 1. In 4 quart or larger slow cooker mix beans, broth, squash, tomatoes (with juice), turnips, parsnip, coleslaw, leek, and 1 1/2 teaspoons of the garlic. Cover and cook on low 7 to 9 hours or until vegetables are tender.
- In blender, mix basil, parsley, cheese, oil, salt, pepper, water, and remaining 1 ½ teaspoons garlic until smooth. Scrape into small bowl and refrigerate.
- To serve, ladle soup into serving bowls and top with a heaping tablespoon of basil sauce.
I was a bit skeptical about this soup because I am definitely not a fan of butternut squash. Call me crazy, but I just don’t think my vegetables should taste sweet. I don’t like sweet potatoes for the same reason. That being said, I have made a minestrone soup before that had a little bit of butternut squash and the soup turned out quite tasty. So, I thought that this soup might be worth a try. Sadly, this soup is heavy on the butternut squash and it made the entire soup sweet. When I asked my husband to try a bite he said ‘this is horrible!’ He shares my aversion to sweet vegetables. Unfortunately, this entire (giant!) crockpot full of soup went down the drain. 😦 Perhaps, if you’re a big fan of butternut squash, you might really like this soup. However, if you have a dislike for sweet veggies like we do in our family then this soup is not for you.
If you are a fan of butternut squash I’d love for you to make this soup and tell me what YOU thought.
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