
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
Step One
Step Two
Add Salt, Garlic Powder, Paprika, and Pepper. Use the potato masher to crush the Butternut Squash. The consistency is really Chef’s Choice but ideally you want to crush at least half of the squash so the soup has a thicker liquid consistency. This is a good time to taste the soup and make sure the seasoning is to your liking.
Step Three
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.
Soup recipes are more like guidelines so don’t be afraid to add whatever veggies you have. In the picture you can see we added a few extra potatoes that weren’t getting used and it still turned out perfect!