Homemade Butternut Squash Soup

I am so proud of myself! This was my very first attempt at making any kind of soup other than chicken veggie soup without a recipe to follow as a guideline.

And… drum roll please… it turned out great!

Tonight I made homemade butternut squash soup. Not only was it so easy, but it was delicious, too!

Butternut Squash Soup

I wanted to use the mashed butternut squash I baked last week because I was afraid it would go bad if it sat in my fridge too much longer so I figured tonight was a good night to attempt butternut squash soup!

I started by dumping half of a bag of baby carrots and half of an onion into the food processor.

Carrots and Onions

I processed the veggies until they were almost smooth.

All Whirred Up

I then put the butternut squash flesh in the food processor to blend it until it was free of any lumps.

Blended Butternut

I sprayed a pot with cooking spray before dumping the carrot and onion mixture into the pot and letting it sizzle for 3 – 5 minutes. I then added the butternut squash and stirred the mix regularly for about 3 minutes.

Thick Veggies

After adding 2.5 cups of chicken broth, the mixture became more soupy. I let it simmer on low for about 10 minutes so all the flavors would come out to enhance the soup.

When it was done and Ryan and I both enjoyed every last slurp of this soup!


Hooray for a successful first attempt at butternut squash soup!

I’m off to girl’s holiday movie night! Enjoy your Monday night everyone. 🙂

Loving Your Unlovable Parts

Everyone has something they do not like about their appearance. Maybe you think your hair is too frizzy. Maybe you believe your nose sticks out a little too much. Maybe you feel like you have a belly pooch or thunder thighs.

Women everywhere are constantly thinking negative thoughts about their appearance, often times about their weight in particular.

After learning about Fat Talk Free Week on Caitlin’s blog, I was instantly interested and ready to participate.

Fat Talk Free Week

As an American woman, I will openly admit that I engage in “fat talk,” and often wish certain parts of my body were slimmer. It’s so hard not to feel this way when every where you look beautiful, stick-thin supermodels are on the front pages of magazines in skimpy bikinis and lingerie. Curvier women with boo-tays like mine are hard to come by, making it easy to look at my legs and thighs and simply sigh.

This week, however, I am committing to participate in Fat Talk Free Week and love the parts of my body that I often find unlovable.

My friends and Ryan know I struggle with embracing my pear-shaped body. Whenever I start to feel negativity toward my body image, I try to remind myself that my health is the most important thing, not how thin my thighs are.

Thankfully I am engaged to a man who “likes a girl with meat on her bones,” and has seriously expressed sadness at the thought of me ever losing weight and losing my butt. God bless him. Though it’s nice to hear Ryan say he likes my body the way (and weight) it currently is, I know that my personal acceptance and love of my body is what will truly bring me happiness.

In honor of Fat Talk Free Week, this week (and for weeks and weeks to come) I will LOVE my legs. I’ve hated on my poor stems for too long and they deserve a lil’ love! Here are several things I love about my legs:

  • My legs get me through my daily workouts.
  • My legs have carried me across the finish line in numerous running races, including a half marathon.
  • My legs give me the ability to walk or run with my dog every morning.
  • My leg hair is thankfully light blonde and doesn’t grow quickly (too much info? 😉 ).
  • My legs allow me to jump off our family’s boat and swim in the ocean. 

julie running 2

Question: What part of your body do you often find unlovable and what do you LOVE about it?


You can learn more about Fat Talk Free Week and read some pretty interesting statistics about body image in my latest Examiner article: click here.


Tonight’s dinner was super-duper simple. Just the way I like it!

This morning Ryan cut up some chicken breasts and let them marinate in a mixture primarily consisting of soy sauce, lime juice and Worcestershire sauce (which should totally be a spelling bee word).

While he headed out back to grill up the chicken, I tossed some chopped root veggies in a mix of olive oil, cinnamon and nutmeg.

Pre-Roasted Root Veggies

Pre-Roasted Root Veggies

I roasted the carrot and sweet potato in the oven at 400 degrees for 15 minutes and then flipped the veggies and roasted them for an additional seven minutes.

Roasted Cinnamon-Nutmeg Carrot and Sweet Potato

Roasted Cinnamon-Nutmeg Carrot and Sweet Potato

I filled my plate with Ryan’s grilled chicken and my roasted veggies.

My Plate

My Plate

What a yummy dinn-ah! The roasting of the vegetables really brought out their natural sweetness and Ryan’s chicken was perfectly moist and slightly burnt (just the way I like it 🙂 ).

Now we’re off to read more of The Lost Symbol… only 30 pages left! I’m excited to finish but don’t want it to end… it’s so darn good!