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This is one of the many times i have looked at this forum and actualy made a thread. Respawning sort of became a habbit, i keep having these good intentions but i am failling in actually sticking to them. So far my weightloss journey has been a lot of let downs and faillures. I really want this to change and recently i hit my low point. I went on a 30 minute walk and when i came back everything hurt i was out of breath and needed 30 minutes to recover. This was bad... i have never had this happen before. For me this was a sign i need to lose weight and get healthier. So i decided to come back here, and start over. I am doing everything from zero and try to get back into it.

I made this recipe last weekend, and it is AMAZING. It tastes like someone pureed fall! Adapted from this recipe. Prep: ~30 min. Cook: ~45 min. Ingredients: 1 medium butternut squash, cubed 1 medium acorn squash, cubed 3 medium sweet apples, diced 1 medium onion, diced 4-6 cloves garlic, diced 1 medium carrot (or 5-6 baby carrots), diced 3 cups low sodium chicken stock 1 cup almond milk (or coconut, or rice, or...) 2-3 tbsp EVOO Curry Powder (to taste) Salt and Pepper (to tast) 1. Preheat Oven to 350 2.. Place squash cubes on a greased baking sheet, roast for 30-40 minutes until easily mashed with fork. 3. While squash is roasting, cook the apple, onion, garlic, and carrot in EVVOO until tender (~10 mins). 4. Add chicken stock to apple mixture. Stir, then cover and let simmer (~10 min). 5. Mash squash, and add to apple mixture. Add almond milk and curry powder. Stir and let simmer (~5 min). 6. Add to food processor, puree to preference (I like a slightly textured soup). 7. Serve, refrigerate, or freeze!

Fall is a time for pumpkin and a time for soups. I love this soup so much, and it is one of the very few recipes that I've altered then perfected off of an inspiring recipe, so I feel that it is truly my own. I MUCH prefer fresh pumpkin for about everything, but this recipe is one that I truly don't mind canned pumpkin in. I could eat it all week, it would not be a mistake to make a double batch in order to use the whole can of pumpkin. Curried Pumpkin Soup Makes: serves 4 - 6 Ingredients: 1/3 cup chopped onion 1/3 cup chopped carrots 1/3 cup chopped celery 1 tsp. minced garlic 1 tsp. curry powder 2 tbsp butter or your favorite oil 1 cup pureed pumpkin (or about 1/2 can of pumpkin) 1/4 tsp nutmeg 1/8 tsp. sugar 2 cups veggie broth (or can use chicken broth) 1 1/2 cups milk 1 tbsp cornstarch or arrow root or tapioca powder (use as thickening agent) 2 tbsp heavy cream (optional) chopped chives (as decoration) Preparation Directions: 1. In large pan cook onion, carrots, celery, garlic, and curry in the butter or margarine for a few minutes until onion is tender. 2. Add pumpkin, nutmeg, sugar, the bay leaf and the broth. Stir and bring to a boil. 3. Reduce heat and simmer uncovered for about 15 minutes. 4. Take out the bay leaf. 5. Stir in 1 cup of the milk and cook over low heat for a few minutes. 6. In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan. 7. Cook and stir until thickened and bubbly. Then cook a couple more minutes. Add more curry and some salt to taste. To serve: Swirl the cream on top, and garnish with chives.