In a food processor, blend:
Plain Greek yogurt
No specific measurements- add as much of each to your taste or thickness preference.
Sundays are normally everyone’s lazy days, including mine. I normally spend them at home catching up on work and preparing for the busy week ahead. I love to cook and since it is getting colder out, I’ve been making a lot of soups lately. I recently made butternut squash soup with vegetables and it was beyond delish! So of course, I felt the need to share it with you. This soup is perfect for a lazy, chilly Sunday and makes great leftovers!
Ingredients (measurements to your liking):
-diced fresh butternut squash (about 2-3 cups)
-diced white or yellow onion
-3-4 basil or bay leaves
-salt and cracked pepper
-sweet yellow corn (either one cup or 1 can)
-1 can Campbell’s 100% all natural butternut squash bisque
-vegetable broth (amount depending on your preference of thickness)
Heat vegetables and bisque on low- medium on the stove top until soft
Add in broth and let simmer for about 30 minutes
Place ingredients into a food processor or blender for only a few seconds (if desired)
Return to pot to keep warm or serve and enjoy!
(You can even add in some meat, diced ham or pulled chicken breast to make it heartier or add some protein if you’d like.)