Autumn Vegetable Soup

Autumn Vegetable Soup

1 tbl olive oil

1 large yellow onion, finely chopped

1 red bell pepper

1 tbl minced fresh rosemary

1/4 tsp red pepper flakes

2 lb hard-shelled squash, such as butternut, peeled, seeded and cut into ¾ in pieces

salt

pepper

4 cups low-sodium chicken broth, plus more as needed

200 g cooked chicken chunks (I used a bag of precooked, diced chicken - about 250 calories)

1 cup spinach, cleaned

In a large saucepan over medium-high heat, warm the olive oil. Add the onion, bell pepper, rosemary and red pepper flakes, and saute until the onion has started to caramelize and pepper is tender - about 20 minutes.

Add the squash, season with salt and pepper and cook, stirring frequently, until the surface of the squash starts to soften - about 2 minutes.

Add the chicken broth. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the squash is tender - about 25 minutes.

Add the cooked chicken and spinach and simmer until the spinach is wilted - about 3 minutes.

Thin the soup if desired, by adding more broth. Adjust the seasoning by adding more salt and pepper.

4-6 servings.

Notes:

• Originally, the recipe had you cook the onions until just tender.  I found that the taste of the caramelized onions were much better.
• Also, the original had beans instead of a meat.  I substituted some chicken.
• The overall result was very good.  Smooth taste, with some good after-heat from the red pepper flakes.  Wonderful for a cold, Autumn day.