Ok. This may come as a big surprise, but I have some recipes to share with you! To be fair, they’re from my grandma. But I’ve been doing some more interesting cooking!


On the fitness front, I’ve had a couple of rough Crossfit workouts, and then this morning I went to a spin class with one of my favorite instructors, which was awesome, and followed it with my new favorite treadmill run. If you’re interested, here it is!


I love intervals because it is much easier for me mentally to push myself for a shorter amount of time. I just plug in my audiobook and zone out-right now I’m listening to Divergent-has anyone read it? I really like it!

Back to food-I have a couple of things to catch you guys up on!

The other night for dinner, we roasted up a spaghetti squash and made homemade marinara sauce with fresh tomatoes, basil, garlic, and olive oil, topped with fresh mozzarella.


Yesterday, my family went to the farmer’s market and picked up a few things-most notably dried persimmons and Afghan food, which has served as a couple of lunches these past two days.


This is spinach and pumpkin bolani-the sauces are unpictured.

For dinner last night, I made stuffed sweet potatoes, filled with an over easy egg, gruyere, and sauteed kale. With a side of broccoli, ketchup, and fig balsamic tapenade.


Last night, I also prepped a big bowl of overnight oats made with frozen cherries and cherry greek yogurt. I think I’m going to do overnight oats more next quarter because it’s a pretty complete breakfast and I can just take a bite here or there pre or post workout.


And now for the recipes! My grandma made both the soup and relish for Thanksgiving this year, and I gobbled up the leftovers. The citrus cranberry relish has been a staple at Thanksgiving or Christmas for as long as I can remember, and the soup was a new addition this year because my grandma knew I am in love with butternut squash soup!

Cranberry Relish with Orange 

(From Mark Bittman’s Cookbook)


1 large navel orange

4 c (about a bag) fresh cranberries

1/3-1/2 c sugar or to taste


1.Remove orange zest and set apart. Remove and discard white part of orange and separate orange into sections discarding white part.

2. Put orange zest and flesh in food processor with cranberries and sugar-chop.

Curried Butternut Squash Soup

(From Jeanne Lemlin’s Veg. Classics)


2 T olive oil

2 medium onions, finely diced

3 garlic cloves, minced

1 T minced fresh ginger root

1 T curry powder

4 c water

7-8 c peeled, seeded, and diced butternut squash (about 1 large 3 lb squash)

2 t sugar

1 1/4 t salt

1 (14 oz) can coconut milk

2 T lemon juice


1. Warm oil in large stockpot over med heat. Stir in the onions, garlic, and ginger root and cook 5 mins. Sprinkle on curry powder and cook 1 min, tossing constantly.

2. Pour in water and bring to boil. Mix in the squash, sugar, and salt, and lower heat to a lively simmer. Cook 30 min or until squash is very tender. Pour in coconut milk and simmer 5 mins. Stir in lemon juice.

3. Puree soup in blender (let cool a little first).

My favorite way to eat this is topped with creme fraiche and the above cranberry relish!


In other baking news, I was looking through Cooking Light and made the spur of the moment decision to make the Triple Chocolate Muffins.


I think this was a good recipe, but I went wrong by using whole wheat pastry flour in place of normal-as a result the muffins were a bit dry and crumbly. I usually don’t think twice about swapping the two flours, but I guess most of my baking is banana bread, or variations on banana bread, and the banana gives it a little extra moisture.


On the life front, I spent most of the day trying to figure classes, declaring major, spin jobs. I think I found a couple of places to apply once I do my CPR certification this week, but one of them I think is a pretty long shot. 

Have a great week everybody! Anybody have exciting plans for New Year’s? I currently do not-but I’m working on it!

9 comments on “Butternut Squash Soup with Citrus Cranberry Relish

    1. Aurora

      So good!

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