Of easy wind and downy flake

Hello from snowy D.C.! Can anyone name the poem my post title came from? (Without using Google?? 😉 ) It’s a family favorite 🙂

So I have to admit, normally when I see on weather.com that it’s supposed to snow here in D.C., I don’t believe them. Well, um… I totally should have this time 🙂

Check out the view from my bedroom window:

Yikes! 🙂 First snow of the season and it’s only December! You’d think I was still living in Eastern Europe or something 😉

The neighbor’s kids are even out sledding down our big hill. I may join them 😉

I love days like this. Everything feels very cozy and safe with the fresh blanket of white on it. Yeah, yeah, by March I’m usually over it… but right now it’s still fun 🙂

Anyway, days like today just scream soup.

So that’s what I made for lunch 🙂 I was supposed to go out to meet a friend… but clearly with the weather that wasn’t going to happen!

Lazy (Wo)Man’s Butternut Squash Soup

(It’s lazy because I used canned butternut squash instead of boiling and pureeing my own 😉 )

Ingredients:

(makes about 3 servings)

• 1 15 oz can (or 2 C) pureed butternut squash
• 1.5 C veggie broth
• 1/3 C skim milk
• 1/2 tsp olive oil
• 1/4 tsp cinnamon
• 1/4 tsp garlic powder
• 1/4 tsp pepper
• 1 C cannellini beans, drained & washed (optional)
• 2 stalks celery, chopped (optional)
• big handful of kale (optional)

Instructions:

Basically, just toss all the ingredients in a pot!

If you don’t have celery, beans, or kale, you can also just make this as a basic creamy butternut squash soup using only the other ingredients… although I think you’ll be missing out. 😉 I just like lots of stuff in my soup, I think it makes it way more fun!

Do you like your soup loaded or unloaded?

Stir the mixture over medium heat until it’s warmed through…

Then serve and enjoy!

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Lazy (Wo)Man’s Butternut Squash Soup

May 4, 2019 by Anne

Craving something comforting but don't feel like spending a ton of time in the kitchen? This "lazy" butternut squash soup is quick and easy to throw together!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Yield

about 3 servings

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Ingredients:

• 1 15 oz can (or 2 C) pureed butternut squash
• 1.5 C veggie broth
• 1/3 C skim milk
• 1/2 tsp olive oil
• 1/4 tsp cinnamon
• 1/4 tsp garlic powder
• 1/4 tsp pepper
• 1 C cannellini beans, drained & washed (optional)
• 2 stalks celery, chopped (optional)
• big handful of kale (optional)

Instructions:

1. Basically, just toss all the ingredients in a pot! If you don’t have celery, beans, or kale, you can also just make this as a basic creamy butternut squash soup using only the other ingredients… although I think you’ll be missing out. 😉 I just like lots of stuff in my soup, I think it makes it way more fun!
2. Stir the mixture over medium heat until it’s warmed through…
3. Then serve and enjoy!

Notes:

(It’s lazy because I used canned butternut squash instead of boiling and pureeing my own 😉 )

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Now I’m hanging out in sweatpants, doing homework, and drinking tea out of my favorite Colorado mug (Hi Lu!) 🙂

Yes, chai green tea. Major yum. No sweetener needed!

I’m supposed to go out tonight… but we’ll have to see if the “blizzard” simmers. D.C. flips out and closes down all the roads/the whole city/the entire universe if we get more than 0.1 inches of snow.