1.5# beef (we used tenderloin, but any can be used) cubed.

1 whole large butternut squash, peeled and cubed

1 large onion, chopped

2 cups chopped celery

1 tbsp minced garlic

1 bay leaf

1 tbsp dried parsley flakes

3/4 tsp rosemary

1/2 tsp ground cloves

2 cups mushrooms, quartered

8 cups Beef base/broth – just enough to cover the vegetables

2 tbsp butter or other saturated fat cooking oil

In a large pot, saute the vegetables  in the butter, being sure to add in the herbs and spices (reserve the bay leaf for later) until just beginning to soften.

In a separate skillet, brown the beef cubes.

When the vegetables are ready to go, add the beef base/broth to the pot and bring to a simmer.

Add the bay leaf.

When the beef has browned, add it to the soup pot.

Continue to let simmer until vegetables reach desired tenderness (they should be easily pierced with a fork).

Salt and pepper to taste throughout the cooking process.

Enjoy! It’s a great soup, and quite simple, too. The butternut squash and cloves give it a sweeter character, but it adds to the whole of the soup, offering up a nice counterpoint to the richness of the beef.