This cozy recipe is the perfect way to warm up after a chilly day!
Butternut Squash | 1 |
Onion | 1 |
Water or Broth | 4 to 6 cups |
Salt | 2 tbsp |
Garlic Powder | 2 tbsp |
Paprika | 1 tbsp |
Pepper | 1 tbsp |
Red Pepper Flakes | 1 tsp |
Eggs | 2 |
Tomatoes | 3 |
Spinach | 2 cups |
Prep
You will need a sharp knife, a large soup pot, and a potato masher. Chop the Butternut Squash up into roughly one inch cubes. Chop the Onion, Tomatoes, and Spinach.
Step One
Step Two
Step Three
Crack the Eggs into a cup or bowl then stir with a fork to blend. Add to soup while stirring, then add the Tomatoes and Spinach. Reduce heat to medium-low, and cover the pot. Simmer for 15 to 20 minutes while stirring occasionally. Enjoy!
Good Ideas:
To make this recipe vegan, use vegetable broth or water. Instead of Eggs, mix 2 tablespoons of cornstarch with 1 cup of warm water to create a slurry. Slowly add this to the pot while stirring instead of Eggs.