The Modern Victory Garden

This recipe comes from Sandy (The Zero Fossil Fuel 10 Year Challenge) who was kind enough to share it with me this fall.  This recipe has since quickly become a resounding favorite among all of us!   I encourage you to try this one for yourself.

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon cumin
• 1 medium garlic clove (diced)
• 3 cups butternut squash, peeled and cubed (or acorn, or buttercup, or ...)
• 1/8 teaspoon black pepper
• 21 ounces chicken broth (I use 24 to 32 ounces as I like more broth)
• 14 ounce can of diced tomatoes, undrained
• 14 ounce can of stewed tomatoes, Mexican style, undrained
• 16 ounce can of cannellini beans, drained
• 6 tablespoons grated parmesan cheese

1. In large soup pot, heat oil over medium heat. Add onion, cinnamon, cumin, and garlic.  Sautee until onion is tender.
2. Add squash, pepper, broth, and stewed and diced tomatoes.  Bring to a boil, then reduce heat and simmer for 30 minutes or until squash is tender.
3. Place two cups of squash mixture in blender (alternatively you can use a potato masher or a stick blender as well).  Process until smooth and then return to pan.  Add beans and cook for five minutes on medium heat.
4. Serve with parmesan cheese on top.

VARIATIONS - I replace the two 14 ounce cans of diced tomatoes and mexican stewed tomatoes with 1 quart jar of home canned diced tomatoes.  I also replace the 16 ounce can of cannellini beans with a pint jar of my own pressure canned navy beans.   On workdays when you need a fast prep meal,  use 2 pint jars of pressure canned cubed squash (drained) bringing to a boil and then go straight to step 3 - by passing the 30 minute cook time for the raw squash version.