After reading a post earlier from TMH earlier involving Butternut Squash Soup, an immediate craving for it ensued.
With Spring fast approaching, and prime soup season dissipating along with the melting snow, the craving was heightened, and on the way home a few ingredients were picked up to try the recipe he had linked.
Even though I also didn’t follow the recipe exactly either, it was a good base to work from, and was the first time I had added ginger to Squash soup. The only thing that was really switched up was adding two carrrots as a replacement for the tbs brown sugar, (which was added anyway later,) along with a hint of pumpkin pie spice.
Something about eating squash more than any other food, (no matter what kind of squash) I always seem to get an extra boost of energy and strength the next day.
We’ll see how the repetition numbers look tomorrow as a result!