Hearty Minestra with Butternut Squash

1. 1

   Heat the broth to a boil, stir in the salt, squash pieces, and grinds of pepper, and return to a steady gentle boil.

2. 2

   Cook, covered, for 35 to 40 minutes, until the squash is tender and breaking apart in the soup.

3. 3

   Taste, and adjust the seasonings.

4. 4

   Serve hot in warm bowls, with freshly grated cheese, extra-virgin olive oil, and other garnishes (see page 60).

* Per serving · 4 servings · Values may vary.

No additional tips available.