
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
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:
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!