Ingredients
1 small butternut squash
3 celery stalks
3 small carrots
1 1/2 tsp Spanish Pinchinto Spice
1 1/2 tsp hot curry
6 cups stock (I used beef and chicken, go veggie to make vegan)
EVOO
1 small sweet onion
Process
Bake squash cut side down and gutted for 40 minutes @ 400 degrees, do in a rimmed pan with about a 1/2 inch of water. Cut celery, onion, and carrot into equal sized pieces. In a large pot cook with EVOO, salt, and pepper. Cook until the onions are good and soft. Once done add in spices and cook for a few more minutes. Add in the squash and broth, bring to a boil, cover, and simmer on low for 40 minutes. Using an immersion blender puree! Makes about eight cups of soup. Serve with some paleo bread and you have perfect well rounded lunch!
Gym: I have soccer tonight so I decided to take it easy after the boyfriend work out yesterday. I went on the Elliptical Cybex Arc Trainer for 30 minutes and hopped on the biked for 15. My feet go numb on the elliptical so I don’t last long. I also just really wanted to read so this was a good way to do it : ) Soccer is at 9:30 tonight on the turf field we use, which is 10x nicer than the gyms we have to play in. Hopefully we get more girls out tonight or we are going to be playing down again. Great work out but not so great for our stats : )
Q: How’s every one’s week going? Have you made anything new? I will have a kale, chicken, and salsa stuffed acorn squash recipe coming soon, I made it last night and it was delicious!
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Categories: Food
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Yummo to that acorn squash!! And to this soup!
You inspired the stuffing of said squash! The filling just came from a combo of fridge ingredients!