Laurie’s Butternut Squash Soup

I went to visit my good friend Laurie yesterday and we went on a grocery shopping adventure to Costco. Man, I love that place! I kinda want to live there. Then I could just make whatever I want, whenever I want it, without having to go to the store for ingredients!   Well while we were there I remembered that Laurie has an amazing and simple recipe for butternut squash soup! And you can buy a 2 pound box of cut up butternut squash pieces, how perfect is that? Especially since the recipe calls for exactly 2 pounds of cut up butternut squash, and I haaaaate cutting raw squash! This soup is so easy and so tasty. It’s a perfect side dish for me since I love to eat soup with my meals to help fill me up.

Laurie’s Butternut Squash Soup

Yield: 10 servings (7.7 oz)

Nutrition per serving

Calories: 56.4

Fat: 1.7 g

Sodium: 520.3 mg (without any added kosher salt)

Total Carbs: 9.6 g

Fiber: 1.6 g

Sugar: 2.5 g

Protein: 2.2 g



2 pounds cut up Butternut Squash

1 TB Coconut Oil (gives it amazing flavor without tasting like tanning oil.)

2/3 cup Yellow Onion, diced (mine was 5 oz and looked like around 2/3 cup)

5 medium cloves of Garlic, minced or slivered (I added this to Laurie’s origional recipe)

Kosher Salt, about a tsp (I don’t measure salt, I’m bad, I know)

Freshly cracked Black Pepper (see above)

1 tsp Nutmeg

6 cups Chicken Broth


Heat and large pot over medium heat with the coconut oil. Add the diced onion, some kosher salt and fresh cracked black pepper. *Side note about the coconut oil. You do not have to use this, but I highly recommend it! (Sub in Olive oil if you don’t use it.) I bought a small container from Trader Joes and use it all the time for paleo baking, sauteing anything, and I’ve even used it instead of butter on toast. with honey. try it, you’ll die. ImageSaute until the onion is becoming translucent, then add the garlic and the squash pieces. ImageSaute for about 5 minutes more until the onion is very soft and the garlic is getting a little toasted. Add in the chicken stock, nutmeg. Cover and simmer for 15-20 minutes.Image When the squash is soft blend in batches or use a hand blender to blend the soup into smooth velvetly yumminess.Image

My soup bounty! I always weigh it out (this is 2 servings) and put some in the freezer so I don’t get burnt out from eating a ton of soup before it goes bad!


Chicken, Kale, and Veggie Soup

Sooo, this soup is my go to recipe for anytime I need to cure a cold or ‘cleanse’ for a few days! It makes me feel so healthy everytime I eat it! Delicious veggies and chicken simply made.Image

Chicken,  Kale, and Veggie Soup


10.3 oz Celery, about 6 stalks diced small

4.4 oz Carrots, about 2 large diced

6.1 oz Leeks, 2 medium diced

3.9 oz Onion, 1 small diced

1 oz Garlic, about 8 large cloves slivered

1 bunch Kale, pulled from hard stems, torn into small pieces

½ Tb Extra virgin olive oil

1 Tb Butter

1.5 Lb Skinless Bone in Chicken Breast

12 cups Chicken stock (2 boxes Swanson’s plus 2 cans)

Kosher salt

Freshly cracked black pepper

Heat butter and oil in a large dutch oven, or heavy bottomed pot, over medium heat. Season chicken breasts with salt and pepper. Sear in dutch oven, a few minutes per side to caramelize and develop flavor. Remove chicken and set aside on a plate. Add all the vegetables except the kale into the pot. Keep heat on medium to low so you don’t burn the veggies. Season the veggies with additional salt and pepper, about a tsp each. Let the vegetables cook down until the onion and garlic are translucent and the carrots soften, about 10-12 minutes. Stirring frequently to check for burning and doneness. Add the kale and cook until the kale turns dark green, 3-5 minutes, stirring. Add chicken breast and any collected juices back into the pot. Add all the chicken stock and turn heat to high to bring to a boil. Once boiling turn heat to low to simmer, covered, for 20 minutes or so until chicken is cooked through. Remove breasts from the pot and remove all meat from the bones and shred or dice. Return meat and *bones to pot and continue to simmer for 30 minutes. Remove bones from the pot and enjoy!

 *if you are in a hurry/starving to death don’t return the bones and enjoy on the spot!

Nutrition information:

10 Servings

for mine it was 11.25 oz per serving, serving will vary depending on the amount of veg you use.

Calories: 140

Fat: 5 g

Sodium: 410 mg

Total Carbs: 7.6 g

Sugar: 2.4 g

Fiber: 1.7 g

Protein: 17 g


(Please pardon my gross stovetop!)