8 cups Minestra Base, (See Recipe for Minestra Base)
1 teaspoon salt, or more to taste
1 pound butternut squash , peeled and cut in 1/3-inch pieces
freshly ground black pepper, to taste
Heat the broth to a boil, stir in the salt, squash pieces, and grinds or pepper, and return to a steady gentle boil. Cook, covered, for 35 to 40 minutes, until the squash is tender and breaking apart in the soup. Taste, and adjust the seasoning. Serve hot in warm bowls, with freshly grated cheese, extra-virgin olive oil, and other garnishes.