I have a hard time finding the perfect meal for lunch. If I eat too much meat I feel sluggish, too much veggies and I'm starving by 3pm. So lunch needs to be a good blend of healthy fat, protein, and veggies to keep me full but not ready for a nap. Enter the delicious and simple Coconut Milk Butternut Squash Soup. I hope you all enjoy this easy recipe as much as I do.
Coconut Milk Butternut Squash Soup
Ingredients
-Whole Butternut Squash, cut into ~1 inch cubes
-olive oil
-salt
-pepper
-can of coconut milk
Directions
-Toss squash with olive oil, salt, and pepper.
-Roast at 350 for 1 hour or till fork tender.
-Put squash and milk in a food processor and blend till a thick soup forms. (Will look like baby food.)
I like to make this on a sunday night and then I have a quick and filling lunch for 3 or 4 days (depending on how hungry I am).
On a side not I've walked 20.5 miles since I started my 90 miles challene. Only 69.5 miles to go!
