Easy Butternut Squash Soup

Soups are such a healthy and filling meal option, but the heartiest soups are usually filled with cream or pasta. This recipe takes out the carbs and just leaves in the amazing and healthy flavor.

                             

To make this recipe as quick and easy as possible, I used canned butternut squash. You can use canned pumpkin puree instead. Start off by heating up your water (low sodium vegetable or chicken broth are good too). Add in your squash puree, baby carrots and chopped baby corn. Feel free to add any of your favorite veggies to this dish. Once all combined, add salt, pepper, garlic powder, crushed red pepper and a dash of cinnamon.

Use less water for a more creamy consistency.

Recipe:

1/2 Cup Butternut Squash

1/3 Cup Water or Broth

1/4 Cup Chopped Baby Corn

6 Baby Carrots

1/4 Tsp Ground Cinnamon

Season to Taste