|Butternut Squash||1 Large|
|Isopure Unflavored Protein Powder||2 Scoops|
|Olive Oil||1.5 Tbs|
|Shallots||1/2 Cup, Chopped|
|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.