Buttercup Squash Soup

Hey guys,

So I’ve not posted here in a while but I have been busy. I was, sadly, laid off from my job a month ago, but have been using my time wisely. I’ve been heading to the gym a few days every week, working out at home, making lots of healthier meals, and possibly getting a contract that may allow me to start my own business.

I’ve done enough work with the gym and such that I’ve been able to lose 1 inch off my waist and 3/4 of an inch off my bust… it’s not much but it’s a step in the right direction.

I’ve been watching The Last 10 Pounds Bootcamp episodes too for inspiration and exercize ideas. This show is super inspirational to me and I really get the urge to exercize after watching it.

Today I was in the grocery store and I was trying to think of something to make for quick grab lunches, since I’m usually cleaning the house or gardening around lunchtime and don’t really want to stop and make anything big. I’m also very picky, I don’t really like sandwiches, and I need to be in the right mood for a salad.

Then I saw the Buttercup squash. I’ve had Butternut squash before, but not Buttercup, so I figured I’d pick it up and make a soup out of it. I found a simple recipe online and went from there. I added in some extra spices, and some red lentils, and goodness this is SO good!

It’s not vegan because of the cream cheese, but all things considered, I don’t think you’d necessarily need it. Next time I may just leave it out. I don’t have a picture yet, but I’ll add one tomorrow when I have my lunch.

Buttercup Squash Soup

-6 T onions chopped
-2 cloves garlic diced
-2 T olive oil
-6 Cups Buttercup Squash peeled and chopped
-1 1/2 Cups red lentils rinsed and sorted
-4 Cups vegetable broth
-1 tsp marjoram
-1/4 tsp seasoning salt
-1 tsp pepper
-1 T curry powder
-4 oz cream cheese

Saute onions and garlic with oil until softened. Add squash, lentils, broth and spices. Bring to boil and continue to cook 25 minutes, or until squash has softened, stirring occasionally. Place in blender, in batches, and puree with cream cheese until smooth. Place back in pot and heat through, do NOT boil.

Serves 10

I was able to figure out the nutritional info:

I need to figure out how to properly peel and cut up a squash because it took me about an hour just to do that… which could also be because I have pretty bad knives. The next time I make this I’ll probably leave out the cream cheese as stated before, and also use only 2 cups of broth and 2 cups of water to cut down on the sodium.

I ate a serving of this with a Tablespoon of sunflower seeds mixed in and it was heavenly.

I may have a new vice…

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