WIAW #18: Butternut Squash + White Bean Soup [Recipe]

FINALLY it’s starting to feel like Fall in Los Angeles. The cooler, overcast weather we’ve been having this week has been wonderful. Best part? It’s finally soup-making weather. First up this season: Butternut Squash + White Bean Soup (recipe below).

And since today is Wednesday, here is my weekly TMI view of everything I ate yesterday.  I couldn’t tell you why, but I find daily food intake posts like this to be fascinating, so I’m hoping that at least some of you do, too! Without further ado, I present this week’s WIAW.

What I Ate Wednesday 11/11/14

8:15am – Bulletproof coffee

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I’m always the most productive in the morning, and even more so when I drink bulletproof coffee (thank you, kerrygold butter and bulletproof coffee beans, for your prolonged and steady energy boost!). In the time it took me to finish my coffee, I had drafted a blog post, edited a freelance project, and caught up on social media.

11:00am – Knowing that an after-work gym date with Andrew was in my future, I did a short home workout just to wake myself up and get the blood flowing. I started with this warm up and then completed the following circuit 2x:

20 plank knee-to-elbows
20 side squats w/ leg lifts right
20 side squats w/ leg lifts left
50 jumping jacks
20 plie squats
10 burpees
30 calf raises
20 side standing knee lifts

And finished with 20 minutes of cardio on the elliptical.

11:45am – After stretching and foam rolling, I made an acai smoothie bowl for lunch (brunch?).

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I spent the afternoon reading and reviewing what I’ve learned so far from my NASM textbook.

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1:30pm – After what seemed like hours of studying, I needed some air. When Andrew and I worked together, we’d take an afternoon walk everyday to chat and stretch our legs.  Now, even though we no longer work together, we still take our afternoon walks; we just do the chatting over the phone.  🙂

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Around 3:30pm my stomach started growling so I finished off Monday night’s kale caesar salad.

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And then ate way too much of this raw almond/dark chocolate chip mix around 5:30pm.

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Remember that gym date that was planned? Yeah… didn’t happen.

8:00pm – It’s Soup Week here in the Markus household. For dinner, we had big bowls of Butternut Squash + White Bean Soup (recipe below) with mini tuna melts on the side.

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9:15pm – Green tea for me. AND I just realized that 90% of my meals yesterday were liquids. Solid foods are so summer.

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And so concludes this week’s What I Ate Wednesday. Now, as promised… a soup recipe!

. . . . . .

Butternut Squash + White Bean Soup
Serves 6

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This is one flavorful, fall soup! The seasonal butternut squash brings a mellow sweetness that’s countered perfectly by the tiny bits of bacon. White beans give the soup a thick, creamy consistency and make it hearty enough to stand alone as the center of any meal.

INGREDIENTS

1 Butternut Squash
1 piece of uncooked Bacon (chopped), optional… kinda 
1/2 Onion (chopped)
2 stalks of Celery (chopped)
1 Carrot (chopped)
1 can White Kidney Beans (drained and rinsed)
1 sprig Rosemary (de-stemmed)
4 cups Vegetable Broth
1/2 cup Almond Milk
1/4 cup Pecorino or other salty cheese
Olive Oil
Salt & Pepper
Blender

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INSTRUCTIONS

1. Preheat oven to 400 degrees. Cut the butternut squash in half (long-ways) and remove the seeds. Brush with a small amount of olive oil and place face-down on a foil-lined baking sheet. Bake for about 30 minutes, then remove and allow to cool.

2. While the squash is baking, heat some oil over medium heat in a large soup pot. Add the chopped bacon and allow to crisp up for a few minutes before adding the onions, celery, and carrot. Add salt & pepper and cook for 10 minutes, until vegetables have softened.

3. Add beans and rosemary and allow flavors to meld for about 5 minutes, stirring frequently.

4. Add vegetable stock and garlic, and bring to a simmer. Cook for 10 more minutes. Then transfer contents of the soup pot to a large mixing bowl. Keep the soup pot on standby over low heat.

5. Ladle a few spoonfuls of the soup mixture into a blender. Add a few spoonfuls of squash and blend on low for 10-20 seconds. Pour the puree back into the soup pot. Repeat until all soup and squash have been blended.

6. Mix in the almond milk and pecorino and keep on low heat until ready to serve.

I hope you enjoy!

Amy

 

What else do I eat on Wednesdays? Check out some of my past WIAW posts below…

WIAW 17 – There’s No Place Like Home
WIAW 16 – It’s All Orange Now
WIAW 15 – Feels Like Fall
WIAW 14 – Bananas, Bacon & Bulletproof Coffee
WIAW 13 – The Worst Kale Salad

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And as always, you can check out what others are eating today at Peas & Crayons.

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