6 scallions choppedin a dutch oven or soup pot saute scallions in butter for 2 minutes
1garlic clove minced
1red pepper chopped
1/4cupfresh parsley chopped
2tbspfresh basil chopped
2-3lbsorganic butternut squash peeled and chopped
1/2lbnaturally cured ham
115 oz.can organic diced tomatoes
salt and pepper to taste
Add these ingredients to the scallions and cook on low for 5 minutes. NOTE: Since red peppers are out of season I use roasted red peppers from the grocery. A small jar works fine. Make sure they aren’t marinated.
Add these ingredients to your pot and bring to a boil.
Reduce heat and simmer about an hour. NOTE: I cut my squash in half, brush with coconut oil, place cut–side down on a roasting pan and bake about 25–30 minutes on 350 degrees. Makes peeling and chopping much easier than handling raw squash