thursday 9/24/15...KB swings + burpee box jumps

METCON:
 for time

400M RUN


42 KETTLEBELL SWINGS (55#/35#)

21 BURPEE BOX JUMPS (24"/20")


30 KBS


15 BURPEE BOX JUMPS


18 KBS


9 BURPEE BOX JUMPS


400M RUN

Roasted Butternut Squash Soup

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Ingredients

1. 1 large butternut squash (about 5 lbs)
2. 1 green apple, sliced and cored
3. 1 small yellow onion, chopped
4. 2 carrots, chopped
5. 3 tbsp olive oil
6. 2 tsp cinnamon
7. 1 1/2 tsp salt
8. 1/2 tsp cumin
9. 1 tsp chili powder
10. 2 tbsp ghee/butter
11. 3 cups chicken broth

Instructions

1. Preheat oven to 400 degrees F. In a large bowl, combine the butternut squash, olive oil, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
2. Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
3. Heat up ghee over medium heat in a large pot on the stove. Add the roasted ingredients and then the chicken broth. Add 1 teaspoon each of salt, cinnamon and chili powder. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.
4. Using an immersion blender, combine the ingredients until smooth, or transfer to a blender to puree. Serve warm.
5. The end result is a creamy, delicious and ridiculously healthy soup. It is a perfect fit for the fall and bursting with flavor.

By Rebecca Bohl (PaleoGrubs.com)