Slow Cooker Curry Bacon Butternut Squash Soup

Hi friends and family!!

What to even write about? Such a week…I don’t even know where to begin.

Well I have adjusted back to non-California livin’. It’s sad to not be in the sunshine state but good to be back home. I have really loved getting back into my job, working with clients, seeing my friends & family, teaching classes, cycling, getting into a routine, eating home-cooked meals with lots of veggies, sleeping in my own bed, and getting some quality time with our dog Kipling!


My husband is touring the West Coast with the Kingdom Come Tour and is loving it!! It’s been hard having him gone, but also good. I know he is having a great time doing what he loves in the opportunity of a lifetime, and I’m getting some much-needed down time. He’s coming home so soon, anyway– it FLEW by!

Well I was prepared to write this long post about my marathon journey coming to an end. I had some major Achilles and shin pain after my 18 mile run nearly 3 weeks ago, and it lingered for a good 2 weeks while I was in California. I went to the doctor this week and after an X-Ray and feeling my shin, he determined I have a stress fracture in my tibia and that the Dallas Marathon (on December 14th) was definitely off the table. I have been pretty devastated. I luckily can still cycle and do other exercise, just no high-impact like jumping or running. Also he told me he was unsure about my nutrition and that I am not getting enough vitamin D and calcium since I’m prone to these stress fractures (I had one three years ago in my hip from running).

I've been cycling my booty off to try to train for this marathon without running!

I’ve been cycling my booty off to try to train for this marathon without running!

To be honest, I’ve had a rough couple of days. It’s been a major wake-up call about my eating and exercise. I’ve had to deal with thoughts like “Have my eating habits been detrimental to my health instead of helpful?” “I love to exercise but am I putting too much stress on my body?” “Have I been hurting myself this whole time and didn’t even realize it?” I felt like this was all my fault because of my own nutrition and drive to push myself beyond my limits.

BUT…Today my doctor told me that he got a second opinion on my X-Ray and that they don’t see the disturbance on my shin. I am still getting an MRI on Tuesday (stress fractures are difficult to tell on plain X-Rays) so I’m still not in the clear, but there’s some hope! And my vitamin D tests cam back normal, which means I am not deficient in that so my chances of a fracture are a little less.

It’s funny the process God has taken me on. I’ve had to give up this marathon in my heart so much the past 3 weeks that I’m so at peace with it. I’m really at a place where anything could happen & I would be okay with it.

The truth is I put my heart so much into my marathon that it really had to be taken away from me in order for me to realize how unhealthy my mindset was. I realized I started identifying myself by this marathon- my training, my pace, my improvement, etc. It started to become less about the experience and more about me. That was not my intention going into it!

I know in this process I’ve learned that He’s a good Father and that’s all I need to know. He knows what’s best for me. If what’s best is the marathon, then I will be able to run it somehow and He will give me the ability/strength. If what’s best is for me to give up this marathon and rest, then that’s what will happen. I dunno…for once I don’t feel like I have to figure it out, but I trust sweet Jesus and can rest in His sovereignty over my plan.

So that’s where I am. You can pray for my MRI on Tuesday to be clear. If it is clear then you can pray for me to somehow catch up on some training to be prepared for this marathon. And if it’s not clear you can pray for me to soak up the rest that my body needs in this season and to embrace it with celebration.

Also…this protein “frappuccino” I made the other day was amazing…even though it was freezing outside it still hit the spot 🙂

1 cup almond milk, 1 scoop vanilla protein powder, 1/2 to 1 cup of leftover morning coffee, a few ice cubes. Blend and enjoy!

1 cup almond milk, 1 scoop vanilla protein powder, 1/2 to 1 cup of leftover morning coffee, a few ice cubes. Blend and enjoy!

I had so much extra butternut squash from a catering event a few weeks ago that I just had to put to use! I put some of my favorite things together in a crock pot and– voila! This creation came to be. This is a hearty, thick, flavorful soup that is perfect for these winter months. I am happy that I am STILL eating the leftovers from this batch. Enjoy!
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Slow Cooker Curry Bacon Butternut Squash Soup

Serves 7-8

  • 1/2 white onion, chopped
  • 4 cups roasted butternut squash (equivalent to one small butternut squash)
  • 1 14 oz can tomato sauce
  • 1 cup almond milk (or coconut milk)
  • 5 cups water (or chicken/vegetable stock)
  • 2 tbsp curry powder
  • 1 tbsp ground ginger
  • 2 tbsp minced garlic
  • Sea salt and pepper
  • 1 bay leaf
  • 5 strips of bacon (regular bacon or turkey bacon, up to you) + 1 more to crumble on top


  1. Add all ingredients except bacon into a crockpot and mix well. Set crock pot on high for 4 hours or low for 7-8 hours.
  2. Once you’ve let the ingredients cook for 4 or 7-8 hours, cook all 6 pieces of bacon in a pan until crispy and delicious! Add 5 strips of the bacon to the crockpot mixture and remove the bay leaf.
  3. Using an immersion blender, blend all the ingredients together until the onions and bacon are broken up and the soup is creamy and smooth. (If you do not have an immersion blender, transfer soup into a blender and blend together)
  4. Crumble your extra piece of bacon and serve on top. Enjoy!

Be inspired,




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