A Little Love Affair with Lunch: Butternut Squash Soup

It may be March, but soup is still our friend - especially with all of this snow on the ground! I am house-sitting for the next few days, so I opted to prep my lunches in advance for the week. It's one less thing to think about, right? Chock-full of vegetables, I make my butternut squash soup without cream. It's the perfect energy boost to get you through to the end of the day. Pair with a slice of bread and nut butter for protein. Even better - this soup can quickly be made in the Crock-pot! Hello, Sunday Fun-day!

Serves: 8-10

Ingredients:

1 medium butternut squash, peeled, seeded, & cubed
1 russet potato, peeled & cubed
1 sweet potato, peeled & cubed
1 small onion, chopped
1 celery stalk, chopped
1 medium carrot, chopped
4 1/2 cups low-sodium chicken or vegetable stock
2 bay leaves
1/2 tsp black pepper
Fresh parsley, chopped (optional)


Directions: 

1. In a Crock-pot, mix squash, potatoes, onion, celery, carrot, stock, bay leaves, and pepper.

2. Set on high for 4-5 hours or until vegetables are soft.

3. Use a hand blender to blenderize vegetables until a smooth consistency is formed.

4. Garnish with parsley and freshly ground pepper.