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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Any winter squash can be substituted here. Ingredients:
32 ounces beef broth |
1 cup tomato, chopped |
4 cups butternut squash, cubed (about 2 pounds) |
1/2 cup onion, chopped |
1/8 teaspoon crushed red pepper flakes |
parmesan cheese, grated |
Directions:
1. Combine all ingredients, except cheese, in a large saucepan or Dutch oven. Bring to a boil. Reduce heat, cover and simmer about 20 minutes, stirring occasionally.
2. Serve with grated Parmesan cheese.
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