Spinach & Butternut Squash Soup
Makes 20 servings.
10 cups cooked Butternut squash
½ cup olive oil
5 cups chopped onion
5 cloves garlic, minced
25 cups veggie broth
1 #10 can Great Northern White beans
5 cups sun-dried tomatoes
1 ¼ tsp salt
1 head fresh spinach
Cook squash and chop. Either poke holes in the squash and microwave it for 8-10 minutes; or peel and chop it and boil it until tender. Reserve water in this case for soup base. You can also bake the squash. Poke holes in it & bake 45 min until soft.
Put sun-dried tomatoes in hot brewer water to soak for 5 minutes.
In pan, heat olive oil and sauté onion & garlic until soft. Add squash, stock, beans, tomatoes and cook 15 minutes or so.
Take out a small portion and process until smooth and return to pot for consistency.
Stir in the spinach and salt. Heat through. (Add the spinach the day of serving).