Butternut Squash Soup
Courtesy of Vicki Greenwood
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
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.
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