Most of Thanksgiving leftovers are gone or frozen except for the roasted butternut squash and it's soup weather....no brainer here. I had a small bunch of fresh spinach that I sautéed with a little garlic the other day and it sounded good with the squash, it was a good call.
Here's what you need:
3-4 cups roasted butternut squash
1/2-1 C cooked spinach or 3 C fresh
Carrots, onion, celery diced
8 cups chicken or veg stock/broth
Fresh herbs- I used sage and parsley
Season with salt, pepper, and dried rosemary
Sautee mire poix until wilted, season, add squash and spinach for a few minutes. Add broth and bring to a boil.