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In a large soup pot, melt the butter or other fat of your choice over medium heat.
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Add the onions and sauté until translucent.
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Add your ground meat and cook just until browned.
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Add the minced garlic, cubed butternut squash, and celery and mix well.
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Add all the spices except for the bay leaf and mix well.
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Add the chicken broth and tomatoes and stir, bring to a simmer and add the bay leaf.
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Turn down to low and let simmer for 25-30 minutes or until the squash is fork tender.
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Taste and adjust the seasoning as needed.