Creamy Butternut Squash Soup with a Protein Boost
Squash soup is one of my favourite recipes. It is high in protein due to the beef bone broth and is perfect for a cozy fall day.
Squash is rich in vitamins such as A, which supports eye health, and vitamin C, boosting immunity.
It’s an excellent source of fibre, which will make you feel full longer and help regulate blood sugar levels throughout the day.
Squash is also rich in calcium and magnesium, which are vital for sustaining strong bones and helping prevent osteoporosis.
Ingredients
Servings 02
1 tbsp [14 g] Olive Oil
1 small [70 g] Onions
3 clove [9 g] Garlic (Minced)
3 cups cubes [420 g] of Butternut Winter Squash
3 cups [720 g] Beef Bone Broth
2 leaf [1 g] Sage
0.5 tbsp [3.4 g] Turmeric (Ground)
1 dash Salt and Black Pepper (To taste)
1 tbsp [7 g] Pumpkin Seeds
1 tbsp [19 g] Coconut Cream (Canned)
1. heat the olive oil over medium heat in a large saucepan.
2. Dice the onion and sauté in the olive oil until the onion starts to brown.
3. Once the onions brown, add the garlic and sauté for another 1-2 minutes.
4. Add the butternut squash and sauté until the butternut squash begins to crisp on the edges.
5. Turn the stove to medium-low heat and add the bone broth, sage, turmeric, salt, and pepper.
6. Simmer on low for 25-30 minutes or until the butternut squash is soft.
7. Transfer all ingredients into a blender or food processor and blend until smooth.
8. Garnish with pumpkin seeds and coconut cream. Serve warm and enjoy!
Calories: 284.25 Fat: 10.92 g Carbs: 32.05 g Protein: 19.41 fibre: 5.82 g
Squash is very versatile, and making soup is only one recipe among many.
