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build me up, butternut

Even though it was hard for me to see summer go, the produce that fall brings makes the transition a little bit easier.  After a few tweaks, I am really excited to share my recipe with you for Butternut Squash Soup.  The perfect comfort food after a long day.  For extra creaminess, you can add milk or half and half.  But try it out first!  I found that I enjoyed this soup without the milk, or any additional seasoning.  After pureeing  the soup, I split the it in two separate pots, adding milk to one, and not the other.  Hey, I try to make everyone  happy =]

Butternut Squash Soup

serves 4

2-4 Tablespoons oil (canola, butter, or refined coconut oil-which does not taste like coconut)

1 small to medium butter nut squash, skinned and largely diced

1 carrot, skinned and diced

1 celery stalk, diced

1 cup Apple, peeled and chopped

1 cup yellow onion, diced

1 Tablespoon curry powder

1 Tablespoon whole wheat flour

3 cups vegetable broth

1/2 cup milk or half and half  (optional)   

Salt and pepper


Melt your choice of butter or oil in pot set over medium high heat.  Saute the squash, carrot, celery, apple, onion, and curry powder for 5 minutes, frequently stirring.  Add in the whole wheat flour and continue to cook for 2 minutes.  Pour in the vegetable broth, bring to a boil, and simmer (uncovered) for 3o minutes.  Puree the soup using a blender, food processor, or and immersion blender (a hand blender, which I love!  Mine is a cuisinart).  Pour the soup back into the pot, and add milk or half and half (optional).  Heat the soup until it reaches your desired serving temperature.  DO NOT bring to a boil.  Add salt and pepper if needed.


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