So if you haven’t noticed I have been on a soup kick lately. You didn’t notice, oh well the post I put up three days ago was a Carrot Soup with Carrot Top Garlic Pesto and it was DELICIOUS. I have had a few run ins with sickness this past month so my food intake has decreased and soups and bone broths have been my way to stay nourished while kicking my cold’s ass. Good news, I am on the mend and can hopefully get back to some sort of physical activity shortly once my immune system reboots. Good thing I didn’t register for the Crossfit Open this year either because there would have been no way of me doing it. That makes me happy because that would have been $20 wasted that I could have spent on bacon instead of posting scores online to tell me how 115,000 other people were more fit than me HAHA. I am not hating on Crossfit, I still do it daily just not at a competitive level anymore, that just wasn’t fun for me.
Oh yes, back to the recipe. Most of you probably still aren’t reading this anyways so my ADHD is a mute point. For those that are still reading, THANK YOU. You make me feel loved when you take the time to read the words I so eloquently type on the screen. Or not so eloquently since most of the times you are all correcting my spelling and grammar, which I actually appreciate so keep it coming. One of these days I will take the time to proof read my posts. That will be the day when we all of a sudden have 26 hours in a day so I can add that to my list. For real though, this soup is AMAZING. The combination of the lime with the squash is to die for and this is probably one of the simplest soups you can make. Know what that means? You can make it in no time and have it ready to impress all your friends at a dinner party. You now look like a culinary genius. Your welcome.
I really have nothing else to say, but there was an empty spot of white and it bothered me today so I took the opportunity to say that you are AWESOME. Have a beautiful day wherever you are and do something to make a stranger smile.
Butternut Squash Soup
- 1 large butternut squash, peeled and cubed
- 4 tablespoons of grass-fed butter (you can sub coconut milk, or coconut oil, or almond milk)
- juice of 2 whole limes
- zest of 1 whole lime
- 1/2 teaspoon salt
- Steam your squash in a large stock pot of water
- (Optional) You can also roast your squash in the oven at 400 degrees until fork tender for a different flavor profile
- Continue to steam until you can easily pierce your squash with a fork
- At that point, drain your squash using a colander
- Transfer to a blender, food processor, or large mixing bowl
- Add all your remaining ingredients and either blend or process until smooth or use a hand mixer in your mixing bowl
- Serve warm and enjoy
Squash vary in size, my squash once cooked and pureed yielded me 6 cups of mashed squash. Gauge the amount of ingredients in your soup off that number. If you have 6 cups pureed then follow the recipe exactly, if you have less adjust to your taste or more adjust
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