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Festive Butternut Squash Soup
Pair the Festive Butternut Squash Soup with a side salad for a complete and satisfying meal.
Enjoy it as a starter for a festive dinner or as a comforting lunch option.
Serves
Prep Time
Total Time
Calories
Protein
Fat
Carbs
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Ingredients
1 medium-sized butternut squash, peeled and diced
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and pepper to taste
4 cups vegetable or chicken broth (low-sodium)
1 cup unsweetened almond milk
1 scoop unflavored protein powder
1 cup cooked and shredded chicken breast
1/4 cup Greek yogurt (optional, for garnish)
Fresh parsley, chopped (for garnish)
Directions
In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sauté until softened.
Add diced butternut squash, ground cinnamon, ground nutmeg, salt, and pepper. Cook for 5 minutes, stirring occasionally.
Pour in the broth and almond milk. Bring the mixture to a boil, then reduce heat and simmer until the butternut squash is tender (about 20-25 minutes).
Using an immersion blender, blend the soup until smooth.
In a separate bowl, mix the unflavored protein powder with a small amount of water to create a smooth paste. Stir the protein paste into the soup.
Add shredded chicken to the soup, stirring until well combined. Simmer for an additional 5-10 minutes.
Adjust seasoning if necessary. Serve hot, garnished with a dollop of Greek yogurt (if using) and chopped fresh parsley.
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