Butternut squash soup is a favorite fall recipe, but, just like a skinny peppermint latte, feel free to enjoy it year round. If you are tired of rice, potatoes or sweet potatoes, consider butternut squash as an alternative. Here are a couple of meal-prep tips to keep in mind with this bowl of buttery deliciousness:
Butternut squash is usually available for most of the year and is relatively inexpensive. That being said, this recipe will double without spending too much extra money. If you see it’s on sale, grab a bunch and freeze some! Which brings us to the next tip…
The soup freezes well for up to 6 months, so if you’re going to make a multiple batches, get some 8-10 oz freezer containers that will hold single serving portions. In a pinch, these small portion will thaw quickly for last minute meals. Make sure you cool the soup completely before freezing. If you skip this step the condensation will freeze in the container and will eventually water down your soup when thawed.