Frugal Healthy Recipe: Butternut Cranberry Soup

By Mirella & Amanda Santucci, The Frugal Diet contributing Chefs
and Creators of Santucci Studios


10oz.butternut squash package-peeled & cut up
2 qt. of water
1 Knor vegetable bullion
1 s onion
1 tsp Smart Balance butter
2 tsp of brown sugar
1/2 cup of fresh cranberries
1/2 cup of almond milk

Bring to boil 2 qt. of water
Add the vegtable bullion & rinsed butternut squash. Add fresh cranberries & cut them in half.
Cook for 20-25 minutes.
Saute onion with 3 tbsp of water & brown sugar. Add this to the butternut squash soup.
Cook for 5 more minutes.
Cool & add the 1/2 cup of almond milk.
Put in food processor.
When serving the soup you may sprinkle cinnamon on top of soup .
And serve with  toasted bread with has been drizzled with flavored rosemary olive oil. Mangia!

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