This cozy recipe is the perfect way to warm up after a chilly day!

Prep
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
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.