This soup changed my life…

I didn’t eat soup for breakfast, but it’s coming stay with me here folks…

My day started with a long walk with the dogs and some egg whites plus an english muffin. Nice so far right? It gets better…
Watermelon, because I love it when I got to work mid-morning.

This was my planned lunch – a wrap with turkey and stuff.
But there was a change of plans and I had to do a business lunch. I didn’t want to go because I was looking forward to my wrap and because I’m going to be eating out ALL WEEKEND, but I had no choice.
We started with bread, which my co-work Miguel modeled for the blog.

I had a couple bites of the panini type bread and the lemon stick thingy – they weren’t good.

Now here’s where it gets good…Butternut Squash soup with cinnamon croutons. This is the best soup EVER!

It was creamy and rich without being heavy. It was amazing. Seriously, the best soup ever and I want everyone to taste it. I could eat it for breakfast lunch and dinner.

I also got a salad on the side, but that was ignored in favor of devouring the soup. I packed it up for later.
I got a little hungry around 4:30 and busted out my H2H and yogurt. This yogurt is really good. Has anyone tried it?

Now I am eating my planned lunch (wrap) and salad. They are good, but nothing will beat that soup. I kind of want to stop there on the way home for more, but I won’t not because I it’s not good for me,but because the people at the restaurant will think I’m creepy.

I’m off for my cruise tomorrow! I don’t know if I will have Internet access on the ship – if I do I will post! If not, I will see you all Monday with a recap of how I had a great time and stayed on track!

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3 Responses

  1. That soups sounds sooo good. I haven’t had soup in ages because I just do NOT crave it in the summer, but I am super excited for the soup-y fall season that is right around the corner.

    Have an awesome time on your cruise!

  2. I love squash. Its one of those foods that looks totally yucky but tastes wayy yummy. Cinnamon croutons? Sounds like heaven!

  3. I love this soup! I have the best recipe for it too!

    Makes 4 – 1.5 cup servings

    16 ounces butternut squash, peeled and chopped.
    1 tablespoon butter
    salt and pepper to taste
    6 cups chicken broth
    1 cup fat free half and half
    2 pinches of nutmeg

    Cut squash into 1-inch chunks. In large pot melt butter. Add squash and broth. Bring to a simmer and cook until squash is tender. I use a stick blender to puree, but you could use a blender. Remove from heat and stir in half and half, nutmeg, salt and pepper.

    Each serving: 166 calories, 5 grams fat, 18.5 grams carbs and 2 fiber.

    This is a fall staple soup for my lunches!

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