Simple Summer Squash Soup
Ummmmmm to the people who said changing your name isn’t a pain the ass, YOU’RE A LIAR. Straight up. It is a complete pain. And it takes so much effing time. I keep hearing, “Oh, I just took an entire day off work to get it done.” Well, I work for myself. So when I take time off, I’m actually losing money since I’m not working. No PTO for me! After using a website a friend told me about and getting 43% done, I had to take a break and walk away. And I haven’t gone back to it in over 5 days. It does all your bank, mortgage, IRS, SS, etc. etc. etc. paperwork but it never ends. I ended up getting so annoyed that my husband didn’t have to do anything and I found myself mad at him for no reason. Especially since I said I wanted to change my name. I want to take his name, but I don’t want to take the steps to get there. I will, but I will b*tch every second along the way. That’s totally normal, right? Going with yes.
So far, being married has been completely the same as just being in a relationship. Except now we have to review big purchases with each other. But other than that, nothing is different. Oh wait, I’m also asked 7 times per day when we are having kids. EVERYONE asks us that. Us meaning me. I think it’s just a conversation starter for people who can’t think of anything better to talk about me, but for me, it’s an awkward topic. I don’t feel the need for children, at all, but then when I hear people talk about it constantly, it gives me anxiety that I SHOULD feel the need to have children. So it’s this constant internal battle of figuring out what is right for US instead of what society is telling us.
The children stuff just really freaks me out. We are at the first point in our lives that we can save money, we can go on little trips together, we can go out late or sleep in or be hungover. We can do whatever we want to do and giving that up is just way too scary at this point. Please don’t tell me that it’s totally worth it. I get it. I’m sure it is. But going on a trip to New Zealand on a whim is way more worth it to me at this point. I don’t know if that feeling will ever change. What I know definitely won’t ever change is the look on people’s faces when they ask me about kids and I say “EW”. That look is priceless.
Speaking of priceless, GUESS WHAT?! I got a belated wedding gift from a friend recently and it’s something I’ve ALWAYS wanted. Always but never pulled the trigger…a Kitchen Aid Mixer! Squeeeeeeeee! I have most kitchen toys, but I just could never bring myself to put down the money for a mixer. And she just bought me a teal one that matches the cover of my third cookbook! I die. I love it so much! But now I have to figure out what to make first in it. I think it will be cupcakes…because cupcakes. What’s your favorite thing to make in your mixer? Tell me stuff, inspire me, give me ideas! I need you, amazing readers!!!
Have you guys tried Pacific Foods Bone Broth yet? The ingredients are crazy simple, only using water, chicken, onion, cider vinegar and rosemary extract! So instead of having to boil your ingredients to build your stock (especially on a hot summer day), all you have to do is add Pacific Foods Bone Broth to any recipe for a healthy and delicious flavor. They also have a turkey broth AND broths with added flavors such as lemongrass or ginger! The broth even has 9 grams of protein per serving so you’re feeling fuller longer with the help of this broth!Print
Simple Summer Squash Soup
- Yield: 4-6 1x
- 3 tablespoons ghee
- 1 sweet onion, minced
- 3 garlic cloves, minced
- 2 zucchinis, chopped
- 2 yellow squash, chopped
- 32 fluid ounces Pacific Foods Chicken Bone Broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- juice of half a lemon
- handful of parsley + extra for garnish
- olive oil, to garnish
- Place a large dutch oven over medium heat. Add ghee along with onion, garlic, zucchini and squash and let cook for about 10-12 minutes, until onion is translucent.
- Then add bone broth, thyme, oregano, rosemary, and salt, cover and let cook for 20-25 minutes, until zucchini and squash are fork tender.
- Remove from heat to let cool before transferring to a high speed blender. Add lemon juice and a small handful of parsley to the pot to mix. Then once slightly cooled, pour half the soup mixture into a blender and blend until smooth. (I used my Blendtec and turned it on the soup setting to get it completely smooth.) Blend the other half of the soup mixture as well.
- Garnish with parsley leaves and olive oil!
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Oh, Hi! I’m Juli.
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