Butternut Squash soup!

This recipe was very easy to make! After you have the ingredients chopped, throw them in your crockpot for 6-8 hours on low and let them cook. After they’re cooked, I put them all in a blender and blended until they were smooth and creamy. Here is what you need:

1.5 lbs of butternut squash diced ( I bought mine pre cut so this just happened to be what it weighed)

4 oz of carrots chopped

4 oz of onion chopped

3 oz of apple ( I picked one off the neighbors tree)

2 cups of organic broth ( I used chicken because it was what I had on hand)

1/2 cup of organic coconut milk**This gets added at the end before you blend.

Seasonings for taste, I eyeballed these: Salt, pepper, cayenne, pumpkin spice. Be careful with the cayenne! I just threw a couple of dash’s in the crockpot before cooking and my soup came out zesty, next time I’ll use less.

Put everything in the crockpot except the coconut milk. Cook on low for 6-8 hours or until everything is tender. I then very carefully put all ingredients into my Ninja blender( be careful, hot crockpot ingredients are no joke) and added the coconut milk. Blend until creamy and smooth.

I always eyeball my seasonings. You can play around with whatever seasonings you like, the other ingredients are just a great base for the soup.


Macros per oz:

.5 fat

2.7 carbs

.7 protein

So, if you had an 8 oz bowl, that would look like:

21.3 carbs

4.4 fat

5.3 protein

Garlic ground beef and butternut squash

Here’s what you’ll need:

-16 oz of diced butternut squash( I bought the container of organic already diced up squash, it saves me the time in prep)

-1 lb of grass fed organic ground beef ( I used 93/7 in terms of lean)

-5 oz of diced white onion

-4 gloves of garlic, minced

-1 TBL of olive oil

-1 Tsp of paprika

-1 Tsp of cumin

-1 tsp salt

Dash of pepper

1) Heat oil in a saute pan over medium heat

2) Add onion and cook for 6-7 minutes or until onions begin to brown

3) Add garlic, spices, and ground beef and mix well

4)Once the beef begins to brown, add the butternut squash and mix well

5)Reduce the heat to medium-low, cover with a lid for 10 minutes or until the squash is cooked

6) Once the squash is cooked, remove lid and serve