Creamy High Protein Butternut Squash Soup

• 份量: 3.5 servings
• 总时间: 55 minutes

配料

Via @shredhappens

Can you believe this pot has 76 grams of protein?

You can divide it into 3-5 servings. For 4 super filling bowls, each one has 19g protein and just 200 calories.

Instead of cream, I used cottage cheese for a creamy texture with a bigger protein boost, plus some bone broth for another 20g of protein. The best part? You sneak in a ton of veggies, and you can’t even taste the cottage cheese.

Here’s how I made it:

步骤

Preheat your oven to 410°F.

Cut 1 large butternut squash (or 2 honey nut squash works too!) in half and scoop out the seeds. Score the inside to help it cook evenly and soak up flavor from the spices. Place on a large baking tray.

Add 1 large red onion, cut into eighths.

Cut 12 mini red peppers (or 2 red bell peppers) in half, remove seeds, and add to the tray.

Drizzle or spray with 1 tbsp oil, then season with 1 tbsp onion powder, 1 tbsp thyme, and 1 tbsp smoked paprika.

Cut the top off a garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil or parchment, and add to the tray. Roast everything at 410°F for 50-60 mins

Once roasted, scoop the squash from the skin and toss into a blender with the roasted onion and peppers along with the squeezed out garlic.

Pour in 17 oz bone broth (chicken, veggie, or beef) and 3.5 servings cottage cheese (about ¾ tub).

Blend until creamy and smooth, taste and adjust with more salt or other spices and serve! You can also store for meal prep. Add whatever toppings you want and enjoy

If you make it, let me know what you think on SHREDHAPPENS

ENJOY!