High Protein Butternut Squash Soup
A comforting and nutritious butternut squash soup that's high in protein, perfect for cozy evenings and festive gatherings.
Ingredients
Main Ingredients
- 0.5 lb butternut squash
- 1 teaspoon olive oil
- 0.5 cup onion, diced
- 32 oz almond milk (soup base) Can be substituted with vegetable broth or coconut milk.
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- to taste salt and pepper
- 2 scoops unflavored protein powder
- to taste paprika for garnish Optional
Instructions
Preparation
- In a saucepan over medium heat, add the olive oil and sauté the diced onion until it’s translucent—about 3-4 minutes.
- Add the minced ginger and garlic to the pan, letting them sauté for about another minute, allowing their incredible aromas to blossom.
- Once the onion is soft, add in the butternut squash, almond milk soup base, and season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes or until the squash is tender.
- Using an immersion blender, blend the soup until smooth. If using a regular blender, carefully transfer the soup in batches to avoid overflow.
- After blending, wait until the soup cools to below 140°F, then stir in the protein powder, mixing thoroughly.
- If you’ve puréed the soup, pour it into ice cube trays to freeze them for future use.
Notes
Store any remaining soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Cool the soup before freezing to maintain its flavor and texture.
Per serving: 9g net carbs, 14g protein, 4g fat, 135 calories. Calculated from the ingredient list.