Weekend Whisk, Notes from My Kitchen, and Butternut Squash Soup!

Published 12 days ago • 1 min read

Hello Reader,

Do your meals and meal prep look just a little different on the weekends?

I tend to make more fun dishes to share with family and friends, and some that aren't as weeknight-friendly.

With that in mind, I'm sharing what's happening in my weekend kitchen in the "Weekend Whisk."

You'll also find Notes from my Kitchen in most emails.

I receive so many emails from readers who are watching sodium and carbs. I am too!

So, I thought I would share adjustments I'm making in my kitchen today, along with personal thoughts about the dish that I may not share in the post. They are just for you, my dear readers!

I hope you find it helpful.

And... if you have tips and suggestions, I would love to hear them!

So what am I making this weekend? Butternut Squash Soup is on the menu!

This is my healthy alternative to Panera's Autumn Squash Soup. It's fantastic paired with a salad or sandwich and makes any meal feel a little special.

Read how to make it here👇

Butternut Squash Apple Soup

Notes from My Kitchen

This soup is sweetened with apple, making the carb count pretty low and the soup all-natural. That's why I am such a big fan. I estimate that there are 17g of carbs in a 1.25 cup serving.

I always use low-salt vegetable soup to keep the sodium in check. And, of course, I double the recipe and freeze individual servings for later.

I puree butternut squash in a slow cooker to get large quantities of it with minimal effort. In fact, I haven't peeled and cubed fresh butternut squash in years. (I definitely buy frozen cubes, though!)

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Thank you so much for reading!

If you love this recipe, please leave a comment, pin it, and share it on social media.

Wishing you health and cheer,

Marjory

Marjory Pilley

Owner, Dinner-Mom

Making dinner easy, healthy, and FUN!

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