Butternut Squash Tomato Soup

We are going on 3 weeks of being plagued with the winter sickness...

We've been sharing it amongst each other and been quarantined from the outside world for all of January...

I'm going freaking nuts.

We've been watching non stop episodes of Barbie Life in the Dream House, blasting the heat up to 76, wiping up runny noses and eating cough drops like candy.

Our coffee table has had little legs run around it 587 times, and the one time we decide to go out and see the sun, Sweet Pea falls and gets a scar on her face that looks like Hitler. Awesome.

But oddly enough, I think we needed this break. I've spent more one on one time with my girls than ever. We've read stories, laughed, played, and cuddled in bed together. It was a great reminder that the most important task I have in life is to be their mommy. To teach, raise, and love them unconditionally.

I've also learned that soup is one of the greatest blessings when sick. It's fast, easy, and comforting. Along side a toasted sandwich with marathon watching of Downton Abby, and well...having a few sick days is probably just what I needed.

Butternut Squash Tomato Soup

Prep time:

10 mins

Cook time:

40 mins

Total time:

50 mins

Ingredients

1/2 medium butternut squash, peeled and diced, about 2 cups*
2-3 heaping TB. coconut oil, or other oil of choice
4 cups diced fresh tomatoes**
2 large carrots diced
2 celery stalks diced
1/2 medium sweet onion diced
4-5 cloves garlic chopped
Salt/pepper/Paprika
Liquid of choice: veggie broth, chicken broth, cream, etc.
Fresh herb of choice, such as basil
*To save time buy the pre-chopped fresh butternut squash
**To save time use canned tomatoes

Instructions

Steam the butternut squash.
While the butternut is steaming, dice the rest of the veggies.
In a large pot over medium heat add the oil. Add the garlic, onion, tomato, carrot, and celery.
Continually stir every so often, and cook veggies on med/low heat for 15 minutes.
At this time, the veggies should be softened, including the butternut squash.
Add the cooked butternut squash to the pot, toss, and continue to cook for an additional 10 minutes.
Remove pot from heat and transfer veggies to a blender. Puree veggies into a soup.
Add the puree back to the pot. Stir in desired amount of preferred liquid, until consistency is reached. Stir in the spices to taste, and serve with chopped fresh herbs.

3.2.1255

You know what else...I've heard Disney's Frozen Songs being sung on repeat constantly, and my three year old begged me to film her, (Yes that's right!). So I thought I would share her cute version of the song, "Do You Want To Build A Snowman?"

Trust me...Cuteness overload!