1/2 yellow onion, diced or shallots
1/2 cup celery
3 cloves garlic, minced
1 T olive oil or 1/2 T butter
4 cups vegetable broth or other broth, or water
1 butternut squash, peeled and cleaned, cut into large dice
2 cups fresh or frozen lima beans or 1/2 lb fresh green beans, trimmed and broken into bite sized pieces
2 cups fresh or frozen corn
1/2 tea. each, combination to taste:,
Take a large stock pot and heat up the fat in it over medium heat. Add your aromatics once the fat is hot cook until golden Add in everything else, liquid last. If you want it thick, only add liquid up to the point where it barely covers the veg. If you want more liquid... add more! Turn the heat up to high.
Once the soup hits boiling, reduce to a simmer. Let it simmer for an hour or so, until vegetables are tender.
ripe avocado slices
shredded cheddar cheese
fried squash blossoms.
Source: Catholic Cuisine