This comfort soup will warm any chill in the air and leave you feeling satisfied! TIP: I love to add a little roasted chicken to this soup to get in additional protein!

Butternut Squash Soup

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Course: Soup/Chili

Keyword: Holiday

Diet: Dairy Free, Gluten Free, Low/No Sodium, Paleo, Vegan, Vegetarian, Whole30

membership: Yes

Protein Source: Chicken, Plant Based

Servings: 0

Calories: 200kcal

What You Need

• 40 oz. prepackaged butternut squash or one extra-large squash, peeled and diced
• 1 red bell pepper rough chop
• 1 yellow onion rough chop,
• 3 cloves garlic smashed
• 5 c. water
• 2 c. chicken stock
• 1 T. TLC Original House Seasoning
• fresh thyme sprigs
• 2 T. white sugar OR sweetener of choice
• ½ c.-3/4 c. whole milk can also use plant-based like cashew

How to Make It

• Put all ingredients in to a large pot. Bring to a boil, then reduce to a simmer for 40 minutes.
• In small batches, blend until creamy.
• PLEASE leave room in the blender for the liquid to expand and steam to escape (¾ full or less).
• Return to pot and add milk.
• Ladle in to bowls, garnish with thyme, and enjoy.

Nutrition

Calories: 200kcal | Carbohydrates: 31g | Protein: 7g | Fat: 3g

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

• Original House Seasoning

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