-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.