Paleo Coconut Curry Butternut Squash Soup is full of spicy, cozy flavor. Plus, it’s easy enough for a quick weeknight dinner!
One of my favorite favorite FAVORITE parts about fall is squash. I love squash. A few weeks ago I drove several towns over to a grocery store that I knew would have different varieties of squash than the stores in my town.
And I spent, like, 30 bucks on squash.
Just squash. Six different varieties of squash though.
But still, my favorite will always be butternut squash. Even though it’s pretty widely available all year long, I still go butternut squash crazy every fall.
I put it in eggs in the morning, I bake it into muffins, I top salads with it, and, of course, I make soup with it.
My all-time favorite is my Autumn Squash Soup (which can also be made paleo if you just substitute full fat coconut milk for the heavy cream and maybe just use fresh apple instead of apple juice) and I make that one at least once a week.
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Okay guys, dinner time.
Does the whole family sit down at the table?
Does everyone do their own thing?
I’ll admit, I’m terrible at dinner time these days. I’m a stickler for the kids at the table all together, but more often than not, I’m in the kitchen working on the dishes or doing a 2nd batch of biscuits or whatever needs to be done. I’m close enough to hear their conversation but not actually participating, you know?
Then they want to watch videos on their tablets so no one’s actually talking to anyone anyway.
And I’m feeling like it’s time to get rid of that mealtime boredom and bring some fun to the table.
This is a sponsored post written by me on behalf of ALDI.
How are the resolutions going?
Mine are going really well. You guys know that one of my goals is to significantly cut back on the animal products that my household consumes. It’s easier than anticipated – I don’t even think my kids have noticed!
This meatless, dairy-free Black Bean Soup has become a favorite among all of us!
Since my last ALDI post, it’s officially become my favorite grocery store. ALDI stores have just 4 or 5 aisles which makes shopping quick and easy. And you will be amazed at all the good stuff they pack into those 4 or 5 aisles!
For this soup, I used mostly products from the SimplyNature line which is all simple foods free of artificial colors, flavors or unnecessary enhancers. They’re organic and delicious!
I also used a couple spices from the Stonemill Essentials line. You guys, the spices are all $1.19! You cannot beat that for a big bottle of chili powder! There are some things you need to know before you head to ALDI. Bring a quarter for a cart – you’ll get it back when you return the cart, don’t worry! But ALDI saves money by not employing people to wrangle the carts and then they pass that savings on to you! Also, bring bags! They have bags but you have to buy them so save yourself some cash and bring your own.
Anyway, I bought all my ingredients for this recipe at ALDI and then bought the national brand equivalents at my regular grocery store. At ALDI I spent $8.52 and at my regular grocery, I spent $13.97! Multiply that savings by however many meals you make a week and you’ve got quite a bit of savings!
This is the perfect soup for this time of year. I feel like the top 2 New Year’s resolutions are to eat better and save money. And this soup is great for both!
I mean, it’s low calorie, low fat, meatless, dairy-free… kind of perfect for cleaning up your diet! Plus, there’s nothing more inexpensive than beans! Especially if you’re doing your shopping at ALDI!
It’s also really delicious and takes, like, 30 minutes to whip up. You could make a batch on Sunday and have lunch for the entire week for under 9 bucks!
Use the rafflecopter below to enter to win $200 giftcard to ALDI. You can earn entries by sharing photos or video of your ALDI Try & Tell experience, sharing this blog post on Twitter, and sharing the giveaway with your friends!
2 (15-ounce) cans SimplyNature Black Beans, drained and rinsed
½ cup SimplyNature Thick & Chunky Salsa
Juice of 1 lime
3 cups SimplyNature Vegetable Broth
Queen Victoria cilantro, chopped (optional)
In a soup pot, heat olive oil over medium heat. Add onion and cook until softened and translucent, stirring frequently. Add cumin, chili powder, and salt; cook and stir until fragrant, about a minute. Stir in black bean, salsa, lime juice, and vegetable broth. Bring to a boil. Cover and simmer for 10 minutes.
Transfer half of the soup to a blender and blend until smooth. Stir back into the soup. Garish with cilantro if desired.
This is a sponsored post written by me on behalf of Smithfield.
Tomorrow is December 1.
Are we sure it’s really the last day of November?
Like, sure sure?
Anyway, I’m putting my Christmas tree up today because if I don’t do it now, tomorrow I’ll start the “Well, it’s too late now! Christmas is practically here!” thing and we just won’t have a Christmas tree this year.