30 + Butternut squash soup

Today I turned 30.  For a present, Chris made me break trail.  

We met Jack nearing the top of our second lap.  We'd passed him earlier in the day at the bottom of our first lap.  He was an older gentleman and he gave me hope that in another 30 years, I could still be doing what I'm doing today...though the thought of doing uphill intervals on my 60th birthday maybe isn't the most appealing thought in the world.  

Big slide off Axtel.  Whoomphs were still commonplace today.

I was planning on making myself a paleo carrot cake with almond 'cream cheese' frosting, but my mom reminded me that just because something is paleo doesn't make it healthy.  Plus, I was lazy and Chris and I ate nearly the entire pound of carrots we'd bought for the cake by dipping them in mustard.

So instead, a paleo recipe that is actually good for you and simple enough that even I can't screw it up.  

Butternut Squash Soup

Ingredients: Butternut Squash, Coconut Milk (Lite because that's what I had in the pantry), salt, pepper

Instructions: Cut the squash in half and scoop out the seeds.  Bake face down at 350 F for 45-ish minutes.  Scoop the innards into a food processor/blender and add 3/4 can of coconut milk.  Blend.  Put back into the pot, salt and pepper to taste, heat up, enjoy.  

 

We added some pan roasted asparagus which was pretty stellar.  

Comments

[aaron w]

Oh no this is starting to look like Walt's blog with all the wierd recipies. Happy birthday Eszter!

[Ed]

Happy birthday!

Ed