By Heather Nicholds
Today’s lunch was this healthy butternut squash soup that I put together in a hurry because Phil and I were starving. I have a tendency to try to do one last thing before making lunch, but it winds up taking too long.
So I made a really simple soup similar to this sweet potato soup, but with a butternut squash. I didn’t have an onion or any kale, so it was just the squash with spicy Herbamare, nutritional yeast, onion powder and paprika. I added a tablespoon of sunflower seed butter to make it super creamy.
While I waited for the squash to cook, I sliced some a large carrot lengthwise to make long crackers, and spread some hummus I made last week on them for us to munch on.
I like using vegetables instead of crackers since they’re packed with vitamins, minerals and antioxidants. Plus they have lots of water, so they help increase your water intake for the day if you don’t tend to drink much.
What’s your favorite vegetable to use as a cracker? Let me know below 🙂