butternut squash potage

Good evening!  As promised…a semi-quick post.

Breakfast:  Two Kashi Go Lean blueberry waffles with 1 tbsp almond butter and a sliced banana, all sandwiched together.  Yum.  🙂



Morning Snack:  Dark chocolate covered strawberry!!!  They were delivered to us this morning from a dear friend in North Carolina.  Of course I dug right in while my lunch was heating!



Lunch:  Spinach salad and TJ’s Veggie Lentil Soup.  My salad consisted of spinach, hearts of palm, orange bell pepper, alfalfa sprouts, dried cranberries and light ranch dressing (I know you’ve seen a lot of the light ranch lately…I’m trying to use up the bottle!).



Afternoon Snack:  Peppermint Eggnog Scone and a cup of Sugar Cookie Sleighride. This is the last of the scones, I sent the others to the office with Brian.  They were way too tempting (as evidenced by my last few posts…)!!!


Dinner:  Butternut Squash Potage (recipe follows) and a spinach salad with yellow bell pepper, black beans, fresh currants and light ranch.




This soup is so easy and perfectly creamy, without any cream!   I made a variation a few weeks ago here.  I’ve been thinking about using the potage method to make a butternut squash soup for awhile now, and am so glad I did!  I have an old favorite squash soup recipe that uses 1 cup of cream, and I couldn’t even tell that the recipe I made tonight didn’t have any cream!  Healthy and yummy…perfect.

Butternut Squash Potage

makes 4 servings

calories: 267  fat: 3.2g  sat fat: 1.9g  carbs: 54.8g  fiber: 5.9g  protein 8.5g


  • one small butternut squash (1-1.5 pounds), peeled and diced into 1″ pieces
  • one medium-large onion, diced
  • 4 medium russet potatoes (about 1 pound), peeled and diced into 1″ pieces
  • 1 tbsp unsalted butter
  • 5 cups chicken or veggie broth (I use Better Than Bouillon no chicken base…love it!)
  • salt + pepper


  1. Melt butter in large saucepan on medium heat.  Add chopped onion and saute until soft and translucent, 5-7 minutes.
  2. Add diced potato, squash and broth.  Bring to boil, lower heat and simmer uncovered for 20 minutes until potatoes and squash are soft.
  3. Strain veggies from soup and reserve broth.  Puree the veggies in a food processor or blender using some of the reserved broth as needed.
  4. Add all broth and pureed veggies back to saucepan and heat through.  Season to taste.


I love the Better Than Bouillon line.  We keep the no-chicken base in our fridge at all times…its so much better than having cans and boxes taking up room in our teeny pantry!


Alrighty…I’m off to continue with Christmas holiday/travel/baking/gift prep.  Have a fabulous evening and Tuesday!


17 responses to “butternut squash potage

  1. i love the waffle sandwich. my idea of a perfect breakfast!

  2. Have fun Christmas prepping! I got the FIRST of my Christmas shopping gifts this weekend. Yep, that’s one gift. I have a lot of work to do, but luckily I’m taking next week off! 🙂

  3. omg dark chocolate covered strawberries are the best! i remember when I used to make those at my old job at a chocolate store! sooooo good!

    and great dinner! looks amazing!!

  4. I love the better than boullion stuff too! It’s just so much easier to keep around! I’ve never seen the no chicken one before so I am going to have to look for it!

    Those chocolate covered strawberries look amazing!

  5. Okay so, I love ALL of your meals and snacks today – AS FREAKING USUAL!!! 😀

  6. I used to eat peanut butter banana waffle sandwiches nearly every day on my way to work. So delicious!

    The potage looks incredible!

  7. Thanks for the recipe! Every meal of yours looks and sounds delicious. I’m a sucker for ranch dressing. I should buy some, because I’m all out.

  8. Oh yummmm! I love butternut squash but I’m useless in the kitchen, so I just make them into fries every single time. This butternut squash potage will be perfection 🙂

  9. Thanks the recipe sounds so good!
    I noticed that you eat soup for a lot of your meals, if you are trying to lose weight, do you find this to work well or do you just really like the taste and texture?

  10. Kashi foods are the best!!

  11. Gosh… I am so in awe of your camera. I know I’ve already said that before, but your pictures make every meal look so delicious and special.

    Also – I read your bio… Thanks for sharing your journey! I found it really helpful to my own …

  12. Thanks for all of the great comments ladies!

    Kelly – hehe, I’ve never really noticed how much soup I eat! Its not a conscious weight-loss strategy, although I do find soup to be incredibly filling and satisfactory for the number of calories it typically has. I just LOVE soup, especially in the winter! 🙂

    Rose – Thanks for the sweet complement! I’m glad my story helps others, that was my hope when I started the blog. You made my day! 🙂

  13. Your food today is to die for! I’m so hungry reading! 🙂

  14. aww look at the adorable strawberries!! yum. and I really want to make that soup it looks wonderful!

  15. I showed your scones to my daughter and she says she’s going to make them for presents for her teachers!

    Love all your good eats!

    I used to work downtown Chicago and there was a chocolatier in the lobby of my building. On Valentine’s Day they would dip strawberries in the front window that were as big as a fist! Very tempting to walk right on by without eating any!

  16. your pictures are so beautiful!! i love your blog 🙂

  17. runningwithfood

    Mmm. Fabulous eats! As a NC resident myself, I must say that Edible Arrangements has the BEST sweet treats and always so pretty!

    Thanks for the butternut potage recipe – I’ve made a note of it for the future! Sounds + looks great! Right up my alley …

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