Butternut Squash

White Beans, Brown Rice

Cut the butternut squash in half the long way and scoop out the seeds and goop. Bake on cookie sheet for one hour at 375 degrees. Scoop out the squash from the shell with a tablespoon and throw in pot at any time. Stirring briskly will produce a rich beautiful gold stock. One tablespoon Ground Ginger and one tablespoon Nutmeg. Select this soup when the leaves are gold in the autumn. Optional chicken - dice up two boneless chicken breasts and cook in skillet. Add any time with juices.