This cozy recipe is the perfect way to warm up after a chilly day!
|Water or Broth
|4 to 6 cups
|Red Pepper Flakes
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.
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.
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.
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!
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!