(It’s lazy because I used canned butternut squash instead of boiling and pureeing my own )
(makes about 3 servings)
- 1 15 oz can (or 2 C) pureed butternut squash
- 1.5 C veggie broth
- 1/3 C skim milk
- 1/2 tsp olive oil
- 1/4 tsp cinnamon
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 1 C cannellini beans, drained & washed (optional)
- 2 stalks celery, chopped (optional)
- big handful of kale (optional)
Basically, just toss all the ingredients in a pot!
(If you don’t have celery, beans, or kale, you can also just make this as a basic creamy butternut squash soup using only the other ingredients… although I think you’ll be missing out. I just like lots of stuff in my soup, I think it makes it way more fun!)
Stir the mixture over medium heat until it’s warmed through…
Then serve and enjoy!