A picture of a tasty easy to make high-protein butternut squash soup

High-Protein Butternut Squash Soup

Makes 4 servings

 

Ingredients:

4-5 pounds butternut squash (about 2 medium), seeds removed

1 large granny smith or honey crisp apple, peeled, chopped

1 large yellow onion, chopped

1 cup carrot, chopped

2-3 tablespoons pure maple syrup (depending on how sweet you like it)

1 teaspoon ground cinnamon

3 cups low sodium chicken or vegetable broth, plus more to thin if necessary

1 cup light coconut milk

1/2 teaspoon salt, plus more to taste

Cracked pepper, to taste

1 scoop of TNM unflavoured protein powder to each bowl when serving

 

Directions:

-Roast squash cut-side down at 425°F for 50–60 mins; let cool, then scoop flesh.

-In a large pot, sauté apples, carrots, and onion in oil for 10 mins; add cinnamon.

-Add squash and broth; broil, then simmer covered for 20 mins.

-Stir in milk and maple syrup; blend soup until smooth.

-Add 1 scoop of TNM unflavoured protein to each bowl; froth or emulsify until fully blended.

 

Tag us @THENOURISHMARKET when you make yours—we’d love to see it!

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