Quick Butternut Squash Soup
Happy New Year! I hope everyone is off to an exciting and productive start. It is always a good time to shift those limiting beliefs that we have convinced ourselves are true. "I don't have time" is the top reason why people don't exercise or eat healthy. I was talking with my parents about making some changes to their diet and both of their responses were "what can I do that is quick? I only have 15 minutes for lunch." Well I am an advocate for "if it's important enough to you, you will find time." Let's be real, our time is gold and I am all about working smarter and being more efficient. One of my favorite time saving tools when in the kitchen is the crock-pot. All hail the crock-pot! I also have to give a shout out to Trader Joes for making meal prep a breeze for me. When in a time crunch, who wants to chop veggies into tiny pieces? I make a special trip out to my local TJ's to stock up on my pre-chopped fresh veggies. Let me add, as an aspiring health coach, if you have the time I would always recommend to cut your veggies so you become more connected to the meal you're making (it really does make a huge difference when you put your personal energy into food), but for the sake of helping the 'I dont have timers' TJ's is a god-send.
I have been really craving soups lately when the weather got really cold a couple weeks ago here in Atlanta. In good ol' Atlanta fashion, the weather went from 25 degrees to 75 degrees, but I still wanted soup or maybe I wanted an excuse to use my new Vitamix ;). Butternut squash soup is my all time favorite soup so I decided to take on the challenge and make a super quick and easy version. You can make a large portion and save it for the week. This is another great way to save time.
Here is what I did:
Put 2 bags of pre-chopped butternut squash from Trader Joe's (BIG time saver) in the crock pot
Add Trader Joe's Mirepoix mix-chopped onions, carrots, celery
Add two cups of vegetable broth
Add 1 tbsp of Cinnamon, 2 tsp garlic powder and 2 tsp onion powder
Let this all cook on high for about 3 hours or until squash is soft. (I usually poke the squash until a knife can easily cut through without force)
Once this is all cooked add everything to a blender including the liquid
Add one cup of whole fat canned coconut milk and blend it on up!
For another version add chopped sweet potatoes for added thickness.
I topped my soup with mushrooms (my new favorite food) which are jam packed with so many benefits and fun to dip!
And there you have it; a fun colored and fun tasting soup. This made four servings for me and it really fills you up with all of the nutrient dense veggies. To pack it with even more nutrients, you can add the 'Great Lakes Gelatin' protein to each serving and just mix it in.
Let's keep 2017 going with a new mindset and the idea that we have time for anything we really want to do. Invest the time in your body, it is the only one you have.