It’s over and I’m feeling soup-er

CONGRATS to everyone on getting through Strike Sugar September!!  It wasn’t that hard now, was it??  Aside from those terrible few days of slip ups I had, everything went amazing.  After I found out about the trip I have to take in less than two weeks, I kicked it into high gear and have been avoiding (refined) sugar like the plague.  So what now?  I am continuing this strike for the most part.  I still have to (and WANT to) look and feel my best for my trip but I also may or may not have had one of these today:

Mind you, I asked for it a quarter sweet because those syrups honestly make my teeth hurt from being so sweet.  I’m not a coffee drinker at all but when it starts getting chilly I like to enjoy a super (soy) milky latte once in a while.  I usually ask for extra milk and foam, minimal coffee.  The foam is more fun if you ask me!

So it’s that time of year for pumpkin and I am seeing recipes all over websites and such.  As much as I love pumpkin, fall is SOUP season for me.  I absolutely love soup and can eat it every single day.  I wanted to try making a new-to-me soup so I decided on butternut squash.  I’ve had butternut squash soup before but only in restaurants.  I had no idea where to start but a little googling brought me to this recipe from Oxygen Magazine.

Ready in 1 hour and 30 minutes • Makes 6 servings


  • 1 butternut squash
  • 4 cups water
  • 2 tbsp canola oil (I used olive oil)
  • 1 cup chopped sweet onion
  • 1 clove garlic, crushed
  • 1 tsp curry powder
  • 1 tbsp fresh ginger, about 2”, grated
  • Sea salt and freshly ground pepper, to taste
  • 1 cup low-sodium chicken or vegetable broth


Preheat oven to 350°. Cut squash in half, lengthwise. Scoop out seeds. Place face down in a baking pan with water. Bake for 45 minutes or until soft when pierced by a fork. Let squash cool and save the water it was cooked in.

Heat oil in a large skillet or soup pot on medium-high.  Add onions and garlic and sauté until golden. Stir in curry powder, ginger, and a pinch of salt and pepper and simmer on low for a few minutes.

Pour the water in which the squash was cooked into the skillet and heat. When squash has cooled scoop out the meat, leaving the skin, and add to the skillet. Remove from heat and let cool. When room temperature, puree the vegetable and spice mixture in a blender or food processor with the broth.

Nutrients per serving:  Calories: 125 | Total Fats: 5 g | Saturated Fat:  1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 26 mg | Total Carbohydrates: 20 g | Dietary Fiber: 1 g | Sugars: 6 g | Protein: 3 g | Iron 1 mg

This was my first time cooking with butternut squash and I liked it but I think I prefer more of a salty/savoury soup.  This one had a hint of sweetness and though it was good, I think I would still choose a potato, broccoli, or tomato soup over a butternut squash soup!

What is your favourite pumpkin treat?  Link up recipes if you have any!


  1. 4


    I have many favorite pumpkin treats! I make my own pumpkin puree and freeze them in small containers to use throughout the year. One of fav is adding it to my oatmeal or Greek yogurt. I use to like the Pumpkin latte’s at Starbuck’s but I too feel that it’s too sweet. I prefer making it at home using real pumpkin puree with pumpkin pie spice. Here is the recipe if you’d like to make it:
    Mmm, the soup looks fantastic I will have to try this one for sure! :)

  2. 7


    I think I am the only human on the planet that does not go bat shit crazy for pumpkin! What am I missing out on? I very much dislike pumpkin pie. Is there any hope for me?
    PS- I really like your new blog design!

    • 8


      You and me both, Lori! I feel like I kind of get sucked into it and was really itching to have one of those lattes (Starbucks does a really good job at making you “want” one even when you don’t even like/drink coffee). Pumpkin in general though doesn’t do much for me. I think I have bought one can in my life. I would much rather have apple pie any day! There is hope for us, girl! I promise!

      Thanks! I’m loving the blog design too! :)

  3. 9


    so happy you made your soup, hunnie! Every time I see a recipe for a squash soup I think of my girl now lol!!!!!!!!

    Omg hunnie bun – you NEED to try that Stormy Night tea. I KNOW YOU WOULD LOVE IT! It was perfect for me. Not too sweet, so I loved it! Don’t let it steep too long though bc it is a black tea!

    Oh I so badly want to come visit you! FRESH IS ON THE AGENDA! And maybe a pedicure/manicure!?!?! Oh me oh my 😉


  4. 11


    can tell we are in october with the pumpkin invasion !! 😀 … love them too but we don’t have as much here …we are not celebrating this month as much :(
    Well … can’t find good pumpinks in my grocery store ? Don’t care , I’m running to my grandparents garden !!! (they even have some watermelon this year in the pumpkin space !!! they don’t even know where they’re coming from haha ! :D)

  5. 12


    I´ve never had anything pumpkin. Nowadays we can buy them here too (in Sweden, that is) but it´s not a big thing, like in the US (or Canada? Or wherever you are…). Will have to try to get some and make something of it. I am a little kitchen challenged though, might not be edible :-)

  6. 15


    That soup sounds super [haha sorry, couldn’t help it :P]! I love the boxed varieties at Trader Joe’s but would love to put all of our new kitchen gadgets to use [wedding gifts] and make a batch of homemade soup!

  7. 16


    yum!! looks delicious.. and I feel the same way about sugar strike. I’ve LOVED the way my body feels after this month. I actually ate crappy this past weekend and i’m feeling it. :( So I know my body likes #strikesugar better! I can’t wait until my hip flexor is healed so I can get back to running. Best of luck on your ‘mystery trip!’

  8. 17


    Lol so funny you made a soup w this squash…was totally about to yesterday since butternut squash is SO huge here…but i couldnt find any. I have never eaten it…weird rt? Yours looks great! Anyways…still wanna know where you’re going!

    Xoxo from trinidad

  9. 19

    Carrie Kennedy says

    I also love the pumpkin spice at Starbucks, I just heard the ads for them today for the first time…yikes! Anything pumpkin is my favourite! I also made this soup and it was great. You tried the broccoli “cheddar” soup from Tosca’s Veg cookbook right?…I liked that one also.

  10. 21


    you’re so good with not eating sugar. I had a small deepfried cheesecake over the weekend and I’ve been having sugar in my coffee again (but I don’t even drink coffee daily) but otherwise I feel like I’m finally getting back on a “normal” track with my eating. I got scared that everything went crazy. I was eating so bad again. I’m not striking sugar or bad carbs this month but you can bet I’m definitely opting for healthy choices more often than not! 😀

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