This is a great squash soup recipe that uses either butternut squash or pumpkin as it’s base while adding almond butter to pump up the nutrients, fat and protein profile. Optionally spicy or very spicy, this butternut squash soup is perfect for the colder fall or winter months. Make extra and freeze it because you’ll want to eat it all week long.
794 Readers Get Blog Updates Via Email
A $47 value, for FREE
The body weight training program I used to get into shape to climb to Mt Everest Base camp in 2008. Combat The Fat Workout is 100% approved by me!
Rob Cooper, also known as the Former Fat Guy once weighed 475 pounds. Through a system of natural health, whole foods and a basic walking program of 20 minutes a day, lost nearly 300 pounds of fat over 2 and a half years. Weekly weight training added over 50 pounds of muscle and has lowered his body fat even further. He’s the author of How To Lose 10 Pounds a Month, Every Month, a free report given to subscribers of his natural health and weight loss newsletter as well as the transformational... 