Butternut squash soup is a very popular soup in the fall and winter, and it’s easy to make at home. Save time by buying pre-chopped squash cubes at the grocery store. Use your countertop blender or an immersion blender to achieve a smooth consistency.
If you looking for a protein-packed, high fiber, nutrient-rich and low fat dinner option with minimal prep time, there is nothing better on a fall evening than a hearty soup! This “copycat” version of Carrabba’s minestrone soup fits the bill. It’s high in vitamins C and A. It’s also a versatile recipe that lends itself well to adding whatever vegetables you have in the fridge!
This recipe is a lightened-up version of a holiday favorite. It would also make a great addition to a Mexican meal with a dollop of salsa and a side of black beans. If you can’t find no-salt-added whole kernel corn, you can substitute thawed and drained frozen corn.