Imagine a meal that is readily microwavable, easy to make, and is inexpensive. Would it be too overwhelming if I also told you that this meal is healthy too? This butternut squash soup is a warm combination of all that goodness, and can even be modified to make your taste buds happy.
Butternut Squash Soup
Ingredients
Instructions
Cut the two squash into cubed pieces. It’s best to peel it first, but since I can’t find my peeler, I cut the skin off after the squash is cut into cubes.
If you’re unsure about how to cut a Butternut Squash:
1. Cut both of the ends off
2. Cut in half lengthwise
3. Scoop out the seeds
4. Cut into cubes
Place the cubes in a crockpot with one cup of water. Cook the cubes for 4 hours on high, or until they are soft. If you don’t have a crockpot, you can boil the cubes until they are soft.
Once the squash is cooked, place it all in a bowl and blend. I use a blender that is made to puree soup. If you don’t have one of these, get creative. A magic bullet works just fine.
Add the one cup of milk, and 1/2 tsp of cinnamon—and keep blending.
Grab a bowl, pour the creamy mixture, and let it warm your soul.
This soup is great for those days where I didn’t have enough time to make a full meal, and needed something quick to grab. If you find that it tastes too squash-y, add ingredients that you think will make it more up your alley. Try coconut milk instead of light cream. Add ginger or garlic. I add salt to boost its flavor. If you like something a little sweeter, try adding brown sugar. This is the perfect recipe to modify and get creative with.