In the meantime, I thought about how to come up with more creative ways to get my veggies into my system without burning myself out on salads. Then it hit me- the weather has changed dramatically over the last few weeks. If you look outside, it definitely feels like fall! Grey skies, cooler breeze, rain here and there. I realized I haven't roasted veggies in a long time (it makes my house too hot in the summer and we don't have A/C) and I also haven't embraced the fall veggies available at the store!
I found a recipe for Butternut Squash Soup with Ginger on the Beachbody Blog. I will post the link to it here but I will also lay it all out for you. If you were to buy pre-peeled and cut butternut squash, this recipe would be easy peasy to bust out on a weeknight! I am frugal and didn't want to spend the $3.99/lb. on the precut stuff, so I bought a huge, whole butternut squash for $0.98/lb. and just did all of the dirty work myself. It really didn't take that long, but my hands smelled like squash afterwards!
The soup turned out delicious!! Even my husband liked it, and he's not a big soup fan. It was like a big bowl of warm comfort food and I was so thankful to have run across the recipe and I'm glad I actually made it! It filled me up with a full serving of my veggies and I have been craving it since I made it!
PS- I'll tell you a secret! My husband doesn't typically like curry, either. And this soup has yellow curry in it! It's so good, I am almost feeling bold enough to serve it to my kids! They have gotten extremely picky lately. It's not that I won't serve them something new. It's really just that sometimes my pride cannot take my son's "ew this is the grossest thing I've ever eaten!" face anymore!
Anyways, enough talk. Here is the recipe and a few pics while I was making it!
BUTTERNUT SQUASH SOUP WITH GINGER
Total Time: 36 min.
Prep Time: 10 min.
Cooking Time: 25 min.
Yield: 12 servings, 1 cup each
This butternut squash soup recipe gets maximum flavor from ginger. curry, and coconut milk. Freeze individual portions for quick meals anytime.
Ingredients:
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 thin slice fresh ginger, peeled, grated
10 cups cubed butternut squash (about 3½ lbs.)
1 tsp. sea salt
2 tsp. yellow curry powder
6 cups low-sodium organic vegetable broth
1 cup coconut milk
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 thin slice fresh ginger, peeled, grated
10 cups cubed butternut squash (about 3½ lbs.)
1 tsp. sea salt
2 tsp. yellow curry powder
6 cups low-sodium organic vegetable broth
1 cup coconut milk
Preparation:
1. Heat oil in large saucepan over medium heat.
2. Add onion, garlic, and ginger; cook, stirring frequently, for 3 to 5 minutes, or until soft and fragrant.
3. Add squash, salt, and curry powder; cook, stirring frequently, for 3 minutes.
4. Add broth. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes, or until squash is soft.
5. Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth.
6. Place blended soup back into saucepan. Add coconut milk; cook, over medium heat, for 2 to 3 minutes, or until heated through.
1. Heat oil in large saucepan over medium heat.
2. Add onion, garlic, and ginger; cook, stirring frequently, for 3 to 5 minutes, or until soft and fragrant.
3. Add squash, salt, and curry powder; cook, stirring frequently, for 3 minutes.
4. Add broth. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes, or until squash is soft.
5. Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth.
6. Place blended soup back into saucepan. Add coconut milk; cook, over medium heat, for 2 to 3 minutes, or until heated through.
Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore increasing the chance of overflowing.
21 Day Fix Counts: 1 green, 1 blue, 1 tsp.
* A few alterations I made: I didn't have quite enough vegetable broth (and we are not vegetarians in this house!) so I did water with "better than bullion" for most of the broth base. I am also lucky enough to have an immersion blender so I didn't have to take this soup out of the pot to blend it!
* I also updated the container counts. The ones listed on the blog seemed off to me. So I looked over one of the comments and I am basing my containers off of that instead. It just made more sense, and the 21 Day Fix portion control system is not meant to be rocket science (aka too complicated!)
If you end up making this soup, I would love to hear what you think of it! Message me or comment below!
I started with a pot that was too small. I didn't really think about how much soup this would end up being!
About halfway into eating it, I realized maybe I should take a picture of the finished product ;)
Here are most of the ingredients I used (minus the actual squash and onion)
After 2 bowls eaten, and one packed up for my husband to take to work, this is how much was leftover! I think I might need to freeze some of the extra!!
