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Last Tuesday was one of those crazy weeknights. Mark was stuck at work, and I had Emily and Ethan bouncing off the walls. I needed something quick and healthy, so I whipped up my favorite Low Carb Butternut Squash Soup in under 20 minutes!

Here’s how: I grabbed a pre-cut butternut squash, sautéed some onions and garlic, then tossed in the squash with veggie broth. A sprinkle of cinnamon and a blend with my immersion blender, and bam! Dinner was ready. The kids loved it, and I felt like a weeknight hero.

Recipe Hack: Use pre-cut veggies to save time!