Chilis, soups, and homemade crockpot dishes are a sure fire way to push back the health and fitness goals you set for yourself. Sound familiar?
But I am finding as I work my way through Whole30, a nutritional plan that is helping me take control of some of my health habits is also helping me find alternatives to some of my favorite dishes!
Creamy tomato soup is by far a family fall favorite, so when I came across this recipe, I knew I had to share it!
ALL CREDIT for this recipe goes to WHOLE30!
3 tablespoons coconut oil
1/2 cup diced onion
3 cups of diced, seeded, peeled, butternut squash
2 cloves garlic
1/2 teaspoon ginger *optional
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
In a large pot melt the coconut oil, add onion until golden brown. Then add squash, garlic and ginger* until the garlic becomes aromatic.
Add the chicken broth and bring to a boil over high heat.
Boil until butternut is soft (about 10 minutes). Remove from heat.
In one or two batches transfer soup to food processor until smooth.
Return to pot and heat over medium-high heat until it thickens.
Season with salt and pepper.
Mike and I made it a meal by adding cooked scallops. You can also add spinach for additional greens. I prefer to process the spinach but you can also add it the last 3 minutes of cooking.
Note: You can purchase diced squash at most grocery stores. I find this saves a lot of time!
As I am in the middle of my personal Whole30 journey (day 8 to be exact), I have found this to be extremely helpful!
Are you interested in my FREE #whole30 challenge? Complete the enrollment form below.
Because of the high volume of interest, I am thinking of kicking off a group on the 24th.