Savory Butternut Squash Soup

Savory Butternut Squash Soup

It’s the final week of the Clean Cleanse!

Although I have a clean eating blog with a million recipes, the first week of this cleanse was a serious struggle. All I could think about was pizza. Part of the problem was I wasn’t eating enough calories. Midweek I decided to add everything up, and realized I was only consuming around 650 calories per day. And I was going to the gym! Like hi, no wonder I was dying. 

The second week went much smoother. I was no longer cranky from accidentally starving myself, and my cravings for everything bad were pretty much gone. The fact that my sugar cravings virtually disappear always freaks me out in the best way possible.

Alyssa and I have had a few hiccups along the way. She had a last minute work trip to San Fran, which made the cleansing guidelines really difficult to follow. I was snowed in at a friends apartment last weekend, and didn’t have access to any of my Clean things. Damn you Jonas! Both of us will tack on a day or two at the end.

Other than that, this last week will probably be the easiest of them all! Our bodies are not only used to the routine, but they crave the healthy foods we have been eating.

If you are looking for a new recipe this week, try our Savory Butternut Squash Soup for dinner! It’s a new favorite. 🙂 


Savory Butternut Squash SoupSavory Butternut Squash Soup

Savory Butternut Squash Soup
  1. 2 tablespoons of extra virgin olive oil
  2. 3 cloves of garlic, minced
  3. 1 small white onion, chopped
  4. 3 large carrots, peeled and chopped
  5. 1 20oz package of pre-cut organic butternut squash
  6. 1/2 teaspoon of cumin
  7. 1/2 teaspoon of paprika
  8. Vegetable broth/vegetable bouillon cube
  9. Sea salt & pepper
  10. Parsley, chopped
  1. In a large pot, add the olive oil over medium-low heat.
  2. Add the garlic and onions and sauté for 2-3 minutes until fragrant.
  3. Add the carrots, squash, cumin, paprika and a dash of sea salt and pepper, and mix through.
  4. Pour in enough water/vegetable broth into the pot to almost cover the vegetable mixture. Do not fully cover. *If you have a bullion cube, pour in the water and then break up the cube into pieces and toss it in.
  5. Cover pot and bring to a boil.
  6. Lower to a simmer for 15-20 minutes until carrots and squash are fork tender.
  7. Spoon half of the vegetable mixture and about half of the liquid into the blender.
  8. Blend until smooth.
  9. Repeat with the second half.
  10. Garnish with chopped fresh parsley.
Spinach for Breakfast
Shop the Post


Leave a Comment

Your email address will not be published. Required fields are marked *