RECIPE OF THE WEEK

Butternut Squash Soup

This quick and easy soup is perfect for chilly nights. It is especially quick and easy if you buy your butternut squash already peeled and cubed from Washington Produce - since that would otherwise be the most time consuming task. By skipping the bacon and swapping vegetable broth for the chicken broth - this is a great vegetarian side dish as well. This soup freezes well, so make a double batch!

• 4 bacon slices (nitrite free)
• 4 large garlic cloves, chopped
• 1 teaspoon caraway seeds
• 2 pounds butternut squash, peeled, seeded and chopped 
• 1 large carrot, peeled and chopped
• 1 Granny Smith apple, peeled, cored and chopped
• 3 thyme sprigs (or 1 tsp dried thyme)
• 2 bay leaves
• 3 1/2 cups reduced sodium chicken broth (or vegetable broth)
• 2 cups water
• 1 1/2 teaspoons cider vinegar

Cook bacon in a large, heavy pot over medium until crisp. Transfer bacon to paper towels to drain.

Add garlic and caraway seeds to the fat in the pot and cook, stirring occasionally, until garlic is golden, about 1 minute. Add squash, carrot, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt and 1/2 teaspoon pepper. Boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard bay leaves and thyme sprigs (if using).

Puree soup in batches in blender until smooth. Be careful and don’t fill the blender too full! Return soup to the pot, season with salt & pepper to taste, and add vinegar. Serve with crumbled bacon. 

Adapted from Gourmet Magazine

WORKOUT OF THE DAY

Warm up - “Jackie”

• 1k row
• 50 thrusters
• 30 pullups

WOD 

• 400m run
• 50 kettlebell swings (53/35)
• 800m run
• 50 kettlebell swings (53/35)
• 1600m run