Cooking Instructions
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Step 1
Get out a large pot or dutch oven and heat the
Olive Oil (1 dash)
in it over medium high heat. Add the
Butternut Squash (565 g)
and let it start to cook and soften for a couple of minutes.
Step 2
Add in the
Cremini Mushrooms (115 g)
and let them cook another couple of minutes. Stir in the
Onion (1)
,
Garlic (2 cloves)
, and
Fresh Sage (2 g)
and stir, letting them get fragrant for another minute.
Step 3
Season with
Salt (1 pinch)
,
Pumpkin Pie Spice (as needed)
,
Hungarian Paprika (1 g)
, and
Ground Cumin (as needed)
. Then spoon in the
Tomato Paste (15 g)
and let it cook for another minute while you stir.
Step 4
Pour in the
White Beans (1 can)
, liquid and all, then the
Canned Pumpkin Purée (110 g)
,
Chicken Stock (960 mL)
, and
Parmesan Cheese (20 g)
. Give it all a good stir, then bring to a boil.
Step 5
Reduce heat and let it gently simmer for 30 minutes, stirring every once in a while. It should thicken and reduce a bit. Serve hot immediately and enjoy with crusty bread!
