BUTTERNUT SQUASH SOUP
2 Tbsp. olive oil
2 large cloves garlic, thinly
sliced
1 small onion, halved and
thinly sliced
1 package ( 20 oz. ) butternut
squash,
cut in 1/2 - inch cubes
3 15-oz. cans vegetable
broth
or
6 cups water + 6 vegetable
bouillon cubes
3/4 cup orzo soup pasta
1/4 cup chopped fresh parsley
1 6 - 8 oz. package
vegetarian sausage links
( Morningstar is best ),
sliced in 1/4-inch rounds
Heat
oil in a soup pot. Add garlic, onion, sausage
rounds, and squash; cook on medium-low for 5
minutes, stirring often.
Add
broth; bring to a boil. Reduce heat; simmer until
squash is soft, 10-15 minutes.
Add
orzo; cook until tender, about 10 minutes.
Stir
in parsley; serve.
Serves
6.
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