SIMPLE BUTTERNUT SQUASH SOUP

When my friend and blog writer of The Wellness Wanderer, Sarah Beherns, shared her 2 Ingredient Butternut Squash Soup recipe, it definitely surged my craving for the seasonal soup! Here is my modified version of her original recipe, which you can find HERE!

SERVES 4

INGREDIENTS:

• 2 - 15 ounce cans of butternut squash purée

• 2 cups water

• 1/2 cup unsweetened cashew milk

• 1 tsp pumpkin pie spice

• 1/4 tsp smoked paprika

• Sea Salt, to taste

• Pumpkin seeds, optional for topping

DIRECTIONS:

1. Heat a medium saucepan on the stovetop over medium heat.

2. Add into the pot all the ingredients and stir to combine. Bring the soup mix to a boil.

3. Once boiling, reduce the heat to low and bring to a simmer for about 5 minutes. Stir occasionally.

4. Turn off the heat and serve. Feel free to add a sprinkle of pumpkin seeds on top if desired.

QUICK NOTE: If you would like to add a boost of protein, a scoop of collagen stirred into the bowl before serving would be a great option. You could also crumble a few pieces of crispy bacon or prosciutto on top of the soup or serve the soup with a side of your favorite roasted protein.