Source: Skinnytaste
Our Rating: 4/5
November 1st is World Vegan Day. While I'm not personally a vegan, one of my best friends is and her food always looks amazing! Check out her Instagram @fullyveggified to see more vegan delights!
Since I don't usually cook vegan, this recipe is one that can be made vegan if you wish. Soups are so wonderful for meal prep because (for the most part) they freeze and reheat wonderfully. This is one of my favorites to make each fall because it's just so simple. I pretty much use all butternut squash every time, because it's just easier. This is pretty much a dump and go recipe, your slow cooker and immersion blender do all the work.
Once you blend it up, it turns out smooth and silky without all the extra fat of cream and butter, weighing in at only 2 SP per serving, such a steal! I pack it up in individual portions for lunches throughout the week. If I'm feeling ambitious, I'll also make some crusty bread to serve with it.
This recipe is gluten free and can also be made both vegetarian and vegan to accommodate many different dietary needs.
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