Butternut Squash Protein Soup
| Butternut Squash | 1 Large |
| Isopure Unflavored Protein Powder | 2 Scoops |
| Olive Oil | 1.5 Tbs |
| Shallots | 1/2 Cup, Chopped |
| Salt | 1 Tsp |
| Garlic | 3 Cloves, Minced |
| Ground Nutmeg | 1/8 Tsp |
| Vegetable Broth | 3.5 Cups |
-Preheat oven to 425 degrees F.
-Half (vertically) and seed butternut squash. Lightly coat with olive oil and place on parchment lined pan, faced down. Roast for 45-50 minutes. Allow to cool.
-In a medium saucepan, warm 1 Tbs of oilive oil over medium heat. Add in shallot and salt. Allow shallots to turn golden on the edges (about 3-4 minutes), stirring frequently.
-Add garlic and stir for about 1 minute.
-Combine squash, nutmeg, shallot, garlic, vegetable broth, Isopure Unflavored protein powder and pepper to taste in blender.
-Pour mixture in large soup pot. Bring to boil then allow to simmer.
-Garnish with herbs if desired and serve. This recipe makes 4 servings.
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.
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