Tasty Tuesday: Butternut Squash Soup

Butternut Squash Soup_Fotor.jpg


1/2 teaspoon salt

2 tablespoons of your favorite fat (coconut oil, butter, olive oil)

3 (13 3/4 oz) cans chicken broth

2 carrots, peeled and diced

1 cup diced onion

2 lb butternut squash, halved, peeled and seeded; cut into 1-inch pieces

1/3 to 1/2 cup of almond milk


Place squash in saucepan along with carrots, onions and broth, then add in the salt.

Simmer 40 minutes uncovered.

Puree soup in a blender or food processor along with 2 tablespoons butter.

Add 1/3-1/2 cup almond milk.

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