It may be winter squash but this (gluten free) soup has a home in my fridge year round! I’ve made this soup dozens of times in the last year but this version is what I’ve concluded is the perfect balance. A lot of families have those age old, tried and true, chocolate chip cookie recipes but in my kitchen, the recipe I’ll be handing down is this: the best squash soup I know how to make.
Nutrition for a serving of just over 1 cup of soup:
With Cream: 92 calories, 2g fat, 18 carbs, 2g protein
With Soymilk (vegan): 84 calories, 1g fat, 19 carbs, 2g protien
Get the 30 minute recipe and my tutorial for doodling in your soup here haha! :)