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| What You Need: |
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2 cans (10˝ ounces each) condensed beef broth
1˝ soup cans water
1 cup chopped tomato
4 cups cubed butternut squash (about 2 pounds)
˝ cup chopped onion
1/8 teaspoon crushed red pepper
Grated Parmesan cheese
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| How To Cook: |
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1. Combine all ingredients except cheese in a saucepan; bring to a boil.
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2. Reduce heat, cover and simmer 20 minutes, or until done, stirring occasionally.
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3. Serve with grated Parmesan cheese.
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NOTE:
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Any winter squash can be substituted, including crookneck squash.
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