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
Place the chopped Butternut Squash and Onion in the soup pot. Add enough Water or Broth to completely cover the vegetables. Bring to a low boil and cover the pot. Boil for approximately 30 minutes or until the Butternut Squash is soft enough to poke with a fork.
Step Two
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.