Butternut Squash/Carrot/Pumpkin Soup

I made the best soup EVER last night...

Fall is officially here.  Our weather keeps switching back and forth.  I have turned the heat on twice only to turn it off after a few hours because it was too warm in the house.  It's that time of year you aren't sure if you should be wearing pants a coat and a scarf or shorts and a tank top!!

Dress in layers and be prepared for anything is how it goes right now!

So,  I am in the process of trying to figure out my "new schedule!"  I have to be honest, I haven't worked out in FOREVER!! Well, at least for me.  I am not sure when, or how, or even what to do or what I want.  As soon as I figure that out and make a game plan I'll be working out again.  In the meantime, I have been eating super super healthy!  I have given myself an ultimatum - by December 1 (I know seems like a long time away!)  I have to make a decision on what my future CrossFitter self is going to do.  Do I go for it in this years open?  Or, do I just do the workouts and enjoy it for a change?  Can I even allow myself to do that after going for it the last two years?  So many decisions to make, I am hoping that they just come to me ...like a message...Dear Carole, DO THIS!!  I'll keep ya'll updated on my nonsense.  (Please tell me I am not the only crazy person out there who talks like this to herself!)

So, with that said...eating super healthy.  With some of my extra free time I have been hanging out in the kitchen.  Good news is we don't have to eat dinner at 9:30 pm anymore...on our first night home dinner was ready at 7:00.  By 9:30 pm I was starving again.  I will find balance.  That night the dogs ate so early they were in bed by the time we had our dinner on the table.  Everyone is adjusting around here!  LOL

The recipe Carole the recipe:

I made some little tweaks to my butternut squash soup last night and I have decided that this is how I will make this recipe from now on.

Butter Nut Squash/Pumpkin/Carrot Soup

Ingredients:

*1 butternut squash
*6 large organic carrots (this is an item I buy organic - I am eating the skin!)
*2 cups pumpkin puree (I made my own you could always use a can here)
*coconut milk
*1- 1.5 cups chicken broth (I made my own you can find good broth to add here)
*thai curry paste (if you don't have this chili powder works too)
*cinnamon

Heat oven to 425.
1.  Cut butternut squash in half and dig out the seeds.  Fill each seed compartment with coconut milk and 1 tsp of thai curry paste.  Sprinkle cinnamon on the rest of the squash.  Put on pan.
2.  Cut carrots in half and lay on pan.
3.  Cook for 45 minutes then take the carrots out and put in your blender.
4.  Cook squash additional 15 minutes.
5.  Add pumpkin to blender w. carrots.
6.  Scrape out the butternut squash and add to blender.
7.  Add chicken broth to blender.
8.  Blend. Taste.  Add spices as needed...I typically need to add another tsp curry paste and 1-2 tsps of cinnamon.  It makes a nice spicy/sweet blend.