Healthy foods are essential for keeping your body fueled for your day.  I try to prepare meals in bulk so that I can have them a few times during my busy week.

The transition to fall is clear to me that I need more comfort foods to keep me happy and energized for the day. Try this roasted butternut squash soup from Cook Eat Paleo.

I love the flavor of roasted butternut squash! It’s sweet which satisfies my taste buds, and hearty which fills my belly, and hot to keep me warm when it’s cold outside.

Every fall  I start to crave different foods because of the cooler weather. Soups are pretty much my go-to meals during the colder seasons. They take a little prep, but well worth it in the end. You will have plenty of left-overs.

Soups are easy to bring to work and very easy to reheat, plus they have good and healthy ingredients.  All of the recipes that I post are not hard to make and they do not take too much time to cook.

If you have never made squash in the oven, don’t worry it’s super simple.  If you don’t like to cut the whole squash up, you can buy it skinned and already cubed from the store. It will be a little more expense, but if it helps then it’s worth the money.

I buy the whole butternut squash and cut it in half.  I place the squash into a baking pan and add a little water on the bottom so the squash doesn’t stick. You will want to make sure that the squash is facing down and the skin is facing up.

It will take you about 50 minutes to thoroughly cook, depending on the size of the squash.  If you are not certain that it’s cooked, take a fork and stick it into the squash. You want the fork to go in/out very easily.

Once the squash is finished, take it out and let it cool.  The outside skin will wrinkle.  After it cools it’s very easy to peel the skin off and cut to any size you want.

Enjoy the recipe and have a great week!