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Butternut Squash Soup Recipe
Courtesy of Aaron Kruse
2 butternut squash, peeled and diced
1 large yellow onion diced
2 granny smith apples diced
2carrots roughly chopped
6 cups of chicken broth
1 package of hot Italian sausage
1 tsp cinnamon
1 tsp nutmeg
1 tsp cayenne pepper
.5 tsp of sage
salt and pepper to taste
Combine all ingredients in a crockpot and cook on high for 4 hours or until butternut squash is tender.
With 1 hour left on the slow cooker, put a medium pan on medium high heat andadd your fat of choice. Cook the Italian sausage until browned, but not cooked all the way through. Cut into 1/2 inch chunks and add to crockpot.
When everything is fully cooked, use an immersion blender or potato masher to make to the consistency of choice.