I have a little extra time today since my twins are in preschool so I thought I would give you a delicious soup recipe to make as the weather gets colder. It’s pretty simple. I made it last week in the middle of a storm that kept shutting our electricity down. It seemed to be forgiving.
I am back to real life after camping. Well, really I am cleaning up the aftermath of the weekend. It’s amazing how you leave your house clean (or at least close) then when you get home it looks like a bomb exploded. There was definitely a camping bomb in my house. I’m trying to get it all organized but really I want to play with my new watch. I feel like I’m making some progress getting it set up exactly like I want it. I’ve taken it on a couple of runs and I’m really happy so far. It is a little big but that just makes me look faster right? Sure.
So, I talk about running a lot but the other huge health component in my life is Crossfit. People like to say its too intense or Crossfit people are just crazy but I have not had that experience. Oh wait, yes I have! It is intense and the people are a little crazy but it’s great! You’re not going to go on your first day, deadlift a million pounds and end up with a skeletal muscle disease. You go, learn about the movements and exercises and work your way up. My Crossfit buddies are incredibly encouraging but a little competitive which I dig. Now, I have to say, when it comes to lifting weights I try to be a wuss and get away with smaller weights. My Coach knows my game by now and makes me stay the course. I haven’t died yet… Dang! I hope he’s not reading this.
Until January, I am having a bit of a struggle fitting in the miles plus the Crossfit. I know Crossfit is part of what keeps my body healthy and able to do the runs. If you see me slacking off, smack me in the head (not really, I’ll get offended) and send me back to the box!
- 2 lbs of wild caught shrimp. Peeled and deveined
- 3 stalks of celery diced
- 3 carrots diced
- 1 onion diced
- 2 tbsp. butter
- 2 medium sweet potatoes peeled and diced
- 1 small butternut squash diced
- 3 gloves of garlic diced
- 1 cup of milk (your choice of milk)
- tsp. sage
- tsp. cumin
- 1/8 tsp. cayenne (or more to taste)
- salt and pepper to taste
- 2 cans of free range chicken stock
- 8oz of uncured bacon cooked and crumbled for garnish
- In a large soup pot warm the butter over medium heat. Add in the diced celery, carrots, and onion.
- Once those have started to cook some, add the sweet potatoes, butternut squash and garlic. Cook well until all veggies are tender.
- Once tender, add one can of chicken stock and puree with an immersion blender until smooth. Be very careful not to splash the warm liquid.
- When pureed add the spices and milk. Stir well.
- Depending on how thick or thin you like your soup add the rest of the chicken stock to taste.
- Simmer for about 10 mins to incorporate all ingredients.
- Lastly, add the shrimp. Let them cook through which only takes a few minutes.
- When shrimp are done, serve warm with bacon crumbled on top.
- If you do not have an immersion blender the ingredients can be transferred to a blender. Please be careful transferring the hot liquid. It would need to cool some before being blended.