Why I Made Butternut Squash Soup (Even Though No One Asked for It)

I made butternut squash soup last night — creamy, slightly sweet, cozy and comforting. The kind of soup I love. The kind that feels like a warm hug in a bowl.

The funny thing is… no one in my house really likes it.

But I made it anyway.

Because sometimes, as a mom, it feels like every meal, every plan, every moment revolves around everyone else’s preferences. I find myself constantly asking: Will they like this? Will they eat it? Will it make them happy? And somewhere in that list of questions, I forget to ask: What do I want?

But here’s what I’m slowly learning — it’s okay to make something just because I like it. It’s okay to take up space in my own kitchen. It’s okay to serve something that fills my cup, even if they only eat it out of courtesy (and they did, by the way).

Because when I only focus on pleasing everyone else, I start to disappear. And I want my kids to see a mother who values her own needs too — who nourishes others and herself.

So I made the soup. And I sat down and enjoyed every single spoonful.

Maybe this sounds silly, but to me, it wasn’t just soup. It was a quiet moment of self-respect. A reminder that doing something small for yourself, even in the midst of motherhood, is not selfish — it’s necessary.

And now I challenge you to make something that YOU like regardless of what your family will say because your needs matter too!

Just remember, a happy mom keeps the calm.

And now, here’s the recipe for the butternut squash soup that I’ll keep making — even if I’m the only one who gets excited about it.

BUTTERNUT SQUASH SOUP

Ingredients:

-1 medium sized butternut squash

-1 large sweet potato

-1 peeled medium zucchini

-5 small carrots (or 3 medium)

-1 onion

-4 cloves garlic

-2-3 celery stalks

-3 tbsp olive oil

-Water

-1 can coconut milk

-3 tbsp honey

-Salt and Pepper to taste

Directions:

- Dice all the veggies into cubes (for the garlic dice it really small) and place them all in a large stove pot.

- Drizzle the olive oil over the veggies and mix them well.

- Place the flame on medium-high heat and sauté it all for about 15 minutes - stir every five to ensure all veggies are getting sautéd well!

- Fill the pot with water till it just covers the veggies.

- Close the pot and wait till it boils (about 7 minutes). Once it’s boiling, place heat on low and continue to cook for 40 minutes.

- Immersion blend till smooth.

- Add in the coconut milk, honey, salt and pepper. Mix well.

Enjoy! ♥