Crockpot whole 30 thai curried butternut Squash Soup and sage/fennel an cheddar no knead bread

So I’ve been on a health kick lately, I did my second cycle of whole30.  Gosh I actually love eating whole foods.  I’ve been feeling great, more energized and fresh.  My skin has been glowy and awesome, I’ve been drinking only water.  Whole 30 has become a part of my life though after the 30 days, Im not a hundred percent whole 30, I’ve been trying to incorporate some other foods into my diet.  Like bread, It’s weird because eating bread and dairy has immediately made my skin break out.  My body is like heck no chica, slow your role.  I’m a bit terrified about gaining back weight I’ve lost during whole 30.  The reason is that I actually like myself better at 17 pounds down from when I initially started whole 30 back in med may.  I’m currently where I was before I was ever pregnant.  The point of it was not all about losing weight, but mainly detoxing your body, we all need to do that at times because of all the crap we eat, that collects in your body and starts reeking havoc.  Most of the foods are delicious, we only feel the affects later.  I’m starting to see the real purpose of taking some time every once in a while to detox my body from sugar, grains, dairy, legumes, and some nuts.   I don’t know if I will ever just be whole 30 for life, but I would like to stay somewhat in the middle, right now im leaning towards Paleo aka the Caveman diet.  I’ll keep sharing about my journey.  During this round of Whole 30 I discovered that I had a love for creamy butternut squash soup, I added bacon and Thai curry to give it a kick.

This is me holding a butternut squash, this was a very large piece.  Butternut squash is a winter squash, it has seeds at the lower half.  It is a starchy vegetable, but technically a fruit.  Most use it as a vegetable, it can be sautéed, roasted, toasted, pureed and mashed.  Contains many of the vitamins that the body needs, which include Fiber, Vitamin C, Magnesium, Potassium and Vitamin A.  It can be light to deep orange, the darker the sweeter and nuttier it is.  In Soups it can be very, creamy and filling.  It also helped decrease diabetes, inflammation, blood pressure, colon cancer and asthma, my favorite part is that in aids in healthy skin and hair due to the vitamin A.  Also can help that sluggish digestion.  It has many other benefits.  Info from Wikipedia and Medicalnewstoday.

I love this soup because it’s so delish, it satisfies my hunger, and has lower calories so I can eat more, but due to how filling it is, I don’t need to.  This recipe was all about making something easy and fuss free.  You just roast everything, throw it in the crock pot and blend when ready.  This recipe is whole 30 compliant, minus the bread.  I also used paleo  sugar-free turkey bacon.  This recipe is a staple of my whole 30 journey.  And I wanted to share with everyone, hope you enjoy it.  If you plan to make this, start the bread the previous night.

This is the sage/fennel and cheddar bread not part of whole 30.  Will post the recipe on here asap.

Print Recipe

Crockpot curried butternut Squash Soup

Delicious/ creamy and spicy warm butternut squash to warm up your day, or fill you up when you are on your whole 30 round.

Course

soup

Cuisine

American, whole 30

Cook Time

3-4 hrs

Servings

serving

Ingredients

• 1 whole butternut squash peeled and cut into large cubes
• 1 whole poblano pepper washed with seeds removed
• 1 whole jalapeno pepper seeds removed
• 1 medium red onion peeled and cut into four
• 1 large grannie smith apple cut into 4, seeds removed
• 1 head garlic
• 1.5 tbsp red curry paste
• 3 tsp salt
• 3 slices sugar free turkey bacon cooked
• 3 sprigs fresh sage
• 2 bay leaves
• 1 can Coconut milk canned
• 1 tbsp melted ghee(clarified butter)
• 1 tsp smoked paprika

Course soup Cuisine American, whole 30 Cook Time 3-4 hrs Servings serving Ingredients 1 whole butternut squash peeled and cut into large cubes 1 whole poblano pepper washed with seeds removed 1 whole jalapeno pepper seeds removed 1 medium red onion peeled and cut into four 1 large grannie smith apple cut into 4, seeds removed 1 head garlic 1.5 tbsp red curry paste 3 tsp salt 3 slices sugar free turkey bacon cooked 3 sprigs fresh sage 2 bay leaves 1 can Coconut milk canned 1 tbsp melted ghee(clarified butter) 1 tsp smoked paprika

Instructions

1. Preheat oven to 425. Peel and chop butternut squash pieces. place on oiled cookie sheet.
2. Core and slice apple in 4, and place on sheet. Peel and Slice onion in 2 and add to sheet.
3. Wash and deseed poblano and jalapeno peppers add them to the sheet.
4. Place unpeedled garlic in a piece of foil, drizzle with olive oil, and wrap. Place on sheet. Bake veggies for 25-30 minutes.

   
5. When veggies are ready, add to crockpot, make sure to squeeze bottom of garlic, to separat from casing then top with sage, bay leaf and broth. Cook on high for 3-4 hrs.

   
6. An hour prior to finishing cook and add turkey bacon to crockpot, continue cooking.

   
7. When everything is read, remove bay leaf, add thai curry paste, ghee, paprika, salt, and coconut milk. Throw everything in a blender or food processor and blend until smooth and creamy. Add more milk if desired.
8. Drizzle with more coconut milk and enjoy.

   

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