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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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