Hey friends! I’m really excited to introduce you to my best friend from college, Amanda. Amanda doesn’t have her own blog (yet!), so I’m going to be sharing some of her recipes with y’all. I know firsthand what an amazing cook she is, so I’m excited for y’all to give her recipes a try. Happy Friday!
Butternut Squash Soup
My name is Amanda and I am excited to be writing a guest post for my best friend’s blog! Isn’t Seersucker Sass amazing? A little about me: I am Tennessee born with Georgia roots, a sports fanatic, an extreme Frank Sinatra enthusiast, and an avid runner that is fueled by black coffee. It was not until after college that I really took an interest in fitness and nutrition. I began regularly exercising about three years ago, and now I am completely in love with running and mix body strength training in with my cardio training schedule. I quickly learned that what you put in your body is just as important as the fitness to tone your body, so I began studying nutrition on my own time to really get a good idea of what the body needs in terms of “fuel”. I found that the key is to eat clean by using fresh, whole ingredients, and I personally buy organic when I can. I am excited to share some recipes with you!
I do not know about you, but the fall time is my FAVORITE: fall scents, cozy nights, scarves, sweaters, booties, and of course, the warm comfort food that comes with the cooler temperatures! Last weekend was one of the first chilly weekends we’ve had in East Tennessee, so I made a very easy, delicious Butternut Squash Soup!
– 1 Butternut Squash
– 1 medium onion (I used a sweet vidalia)
– 1 quart free range Chicken Stock (I used Fresh Market’s Organic Chicken Stock, lower sodium)
– 1 tsp ground cinnamon
– 1 tsp salt
– 3/4 tsp- 1 tsp Ground Nutmeg (depends on how much you like the taste of nutmeg!)
– Coconut oil
– Optional: Toppings (such as reduced-fat crumbled feta cheese, sliced pear, additional cinnamon, or walnuts)
– First, I peeled and chopped my butternut squash into cubes and set it to the side. This step is definitely the longest, since chopping a whole, uncooked squash takes a bit of muscle and patience!
– Chop the onion into bits and saute the onion in coconut oil in a large pot. I used about 1 tbsp of coconut oil for this step, but adjust accordingly.
– Once the onion is sautéed, add the chopped squash, chicken stock, and all dry ingredients to the pot, cooking the squash until tender. I boiled the squash around 10 minutes.
– Once the squash is tender, transfer the contents of the pot to a blender or food processor to liquify the soup. I used a blender since I do not have a food processor (maybe Santa is reading this post), and pureed the ingredients.
– Pour the contents back into the pot and you have your healthy, homemade butternut squash soup!
I found a similar recipe on a Paleo website, but made a few alterations of my own. I would eat this soup right away, or it can be stored for about two days in the refrigerator. My favorite toppings to put on top of butternut squash soup is reduced-fat crumbled feta cheese, sliced pear, additional cinnamon, or walnuts.
I hope you all enjoyed this post, and I look forward to sharing more recipes in the future!