So I’m baaaaaaack! I can’t believe it has been more than a month since my last post. It is embarrassing in the blogger world, but I had a lot going on. For those of you who don’t follow on me social media, although I don’t know understand why you would not so go get on Instagram, Facebook or Twitter and sign up! But don’t worry life is short and lucky for you I don’t hold grudges; I will get you up to speed in no time because I know you are really here to learn how to make this yummy soup.
But first, why I have been MIA….
1. I was pregnant with my THIRD boy, yes, I am outnumbered in my house and I am more than ever what they refer to as a “Boymom.” The only other girls in our home are our backyard chickens. Go ahead, feel sorry for me NOW!
Here is a picture of me at 41 weeks, yes, you read correctly 41 WEEKS! This boy needed an eviction notice.
2. We moved! And, yes, we moved 2 weeks before I was due. WE are crazy. IT was crazy, but we figured there is never a good time to move and it would be easier to move when you are about to pop than when you are not only sleep deprived from dealing with a crying infant but are also leaking from every orpheus of your body (TMI, I know, I am sorry). Plus, I was praying some “nesting” urge would kick in and it would help me unpack everything before the baby came. Since the baby came a week late, we really had plenty of time to have everything ready and we are so glad we moved when we did. We live in Austin, TX and our old home was only 12 miles from Central Austin. Having that said, my husband and I were still spending about 2-3 hours daily commuting between kid drop offs and then speeding off to work to get in to the office at a decent hour. So anyway, I won’t bore with you the details but Ben and I have saved a lot of money over the course of our ALMOST 10 year marriage and living below your means really does pay off. We were able to buy a home closer to downtown and not only are we now 1 mile away from work, but we are also walking (and biking) distance from downtown Austin. Win, win. You know you made the right decision when you turn down your street and the kids in unison break out singing, “I can see the UT (University of Texas) Tower.” To us, our time is worth much more so we are very excited about the move we made. Here is a picture of the new home!
3. I HAD the baby! And boy is he the most precious thing EVER! I love my son, I just don’t love the sleepless nights and round the clock feedings that goes with it. But having that said, infants are so cute and innocent. Really all they do is eat, sleep, poop and repeat. They don’t talk back, they don’t lie and they don’t disobey you. I pray he stays this way; a girl can dream right?
So that was why I had a mini sabbatical. So I am sorry, but don’t worry I have a lot of yummy recipes coming your way for Thanksgiving and the rest of fall.
First recipe is my easy peasy Crock Pot Chicken, Butternut Squash and Kale soup. Since going Paleo, I have learned to depend on and cook with all different types of squashes (which are healthy starches). Since I became a Costco member, my love for butternut squash multiplied, heck quadrupled, when I realized they sell 2 lbs of organic, precut butternut squash for only $3.99. During the fall, my refrigerator contains at least 4lbs of butternut squash at all times. Stay tuned for my favorite side this fall… roasted butternut squash, sautéed onions and chorizo! Triple yum!
So if you want something that is fast and super easy look no further. Seriously this recipe took me 10 minutes to prepare and only 4 hours on high in the crock pot and viola dinner was served. This soup will become your go- to fall soup which is not only great for dinner, but your lunches just got sexier because these leftovers make for a great meal. And the best part is the recipe only requires 6 ingredients! I am amazing, I know. You can thank me later AFTER you try the soup.
- 3 lbs of chicken breasts (about 4 medium sized breasts but any cut of chicken would work too)
- 1 medium sized butternut squash; peeled and chopped into 1in cubes (about 2lbs)
- 40 oz of chicken broth (I usually make my own broth but store bought broth is fine too. If you do use store bought broth, I would recommend using 32 oz of broth and 1 cup or 8 oz of water because I find broth has enough salt for the soup)
- 1 large yellow onion; peeled and roughly chopped
- 2 large garlic cloves; minced
- Clean off your chicken and by that I mean cut off those yucky red veins and anything else you don’t like to see when you are eating the chicken. Once the chicken is to your liking, place at the bottom of the crock pot.
- Peel and chop your yellow onion and place it on top of the chicken in the crock pot.
- Peel and chop your butternut squash and cube it into 1 inch chunks. I bought mine already cut (don’t be jealous) so all I did was dumped my cubes on top of the onion which of course cuts the preparation time in half.
- Then mince or microplane two large garlic cloves and place that on top of the butternut squash.
- Add enough kale to fill up the crock pot. I used about half a bag of freshly cut kale, which was about 3 huge handfuls. There is never too much kale, in my opinion.
- Finally add your broth on top of everything in the crock pot. Don’t worry if the vegetables are not all covered by the liquid. The kale and vegetables will cook down and don’t worry you will have enough broth.
- Place on HIGH for 4 hours and viola! There you have it; a quick and easy fall soup that is hearty and will keep you FULL and warm during these cooler months.
So who is ready for Thanksgiving? I am working on a few recipes for you all. Think garlic infused turkey, roasted butternut squash and chorizo stuffing and of course yummy and gooey Paleo Pumpkin Pie bars. My mouth is watering…STAY TUNED!!!
See your Recipe Book.