- Preparation time
- 30 mins
- Cooking time
- 90 mins
- Difficulty
- easy
- Serves
- 6 people
- Meal course
- Dinner
- Posted by
- Posted on
- August 6, 2018
- 1 pound
- Pasta
- 1 tsp
- Parsley
- 1 cup
- Olive oil
- 2 tbsp
- Tomato Paste
- 1 tsp
- Garlic
- 5 large
- Bay Leaves
- 1 tsp
- Cayenne Pepper
- 1 tsp
- Cumin
- 1 tsp
- Cinnamon
- 1 medium
- Spanish Onion
- 3 tsp
- Garlic
- 1 cup
- Corn
- 3 cup
- Butternut Squash
- 2 quart
- Vegetable Stock
A great hearty soup with a cajun taste. This soup is considered “high” in potassium, and you must be careful if you are on a potassium restricted diet. Like everything else, eat in moderation. With not added salt, it is also very low in sodium.
- Add 1/4 cup olive oil to pot and bring to heat. Add squash cook for 1-2 minutes.
- Add onions, and corn, cook 5-7 minutes or until veggies are softened and/or translucent
- Add garlic, cook for an additional minute.
- Deglaze > Turn heat up and get pan really hot (about 1 minute so you don’t burn anything). Poor stock/water into pot and use a wooden spoon to scrape any bits that got stuck to the bottom of the pot.
- Add all your herbs and spices. Bring to boil. Once boiling, reduce to medium heat and let simmer for 1-1.5 hours.
- Add pasta and cook until al dente and serve.
No comments yet, be the first to leave one!