INGREDIENTS
1
hand full Basil, fresh leaves
3 cloves
Garlic
3
Honeygold potatoes, small
3/4 cup
Onions
1 tbsp
Oregano, dried
1
bag Ready to use diced butternut squash
2 28 ounce cans
Tomatoes, fire roasted
6 cups
Vegetable broth
1
Pesto sauce
1/4 tsp
Red pepper flakes
1
Sea salt, fine
2 tbsp
Olive oil, extra virgin
1
French baguette
1
Asiago cheese