Catching Up... Again

I feel like I had a crazy weekend! So much going on, so that is why I am a few days late with this again.

On Saturday, I ran my first ever 5K race! And I ran it in 30 minutes and 34 seconds, which is about a 10 minute mile pace. This probably isn't that fast, but I have not been able to run a 10 minute mile (much less three in a row) since high school! This is also the furthest I've ever run at one time before. So, I guess I'm thankful for determination (and for Run, Zombies 5K).

Then, Tim and I spent Saturday cleaning our apartment, so I'm thankful for a clean home as well. And we celebrated his dad and sister's birthday's on Saturday night, so I am also incredibly thankful for my In-Laws. I could not have asked for a better family to have married into, and I feel very lucky that they have welcomed me into their inner circle :)

Sunday, I was thankful for lazy days. Tim and I just hung out on the couch with the dog and cat, I made some beer bread and I also made some Chipotle Butternut Squash Soup (recipe below).

Today, I am thankful for Twinings Chai Spiced Apple Tea. It is the perfect cure for snowy day chills.

Chipotle Butternut Squash Soup
2 Tablespoons Olive Oil (or Grapeseed Oil)
1 Yellow Onion, chopped
2 Cloves Garlic, minced
2 Teaspoons Cumin
1 Teaspoon Nutmeg
1 Teaspoon Cinnamon
1 Medium Butternut Squash, cubed
1 Chipotle Pepper in Adobo Sauce
2.5 Cans Reduced Sodium Chicken Broth (you could use vegetable broth to make this vegetarian)
Salt and Pepper to taste
Light Sour Cream, for serving
Cilantro, for garnish

In a Dutch Oven, heat oil on Medium High heat. Add chopped onions and salt and pepper and cook for about 7 minutes or until starting to brown (stir regularly). Add cumin and garlic, cook until fragrant, stirring constantly (about a minute). Add broth, squash, chipotle pepper, nutmeg, and cinnamon. Stir and cover. Let simmer on Medium High heat for about 25 minutes or until squash is very soft. Using a blender in batches, or an immersion blender, puree the mixture and then return to Dutch Oven. Keep warm until ready to serve.
Serve with a dollop of sour cream and cilantro leaves.
Makes about 4-6 servings.