High Protein Soup for Hospitality Professionals

By Lauraag

After working late nights, the last thing I want to do when I come home from a late night shift is cook, which is why I love this butternut squash, chicken, and white-bean soup. It’s a mouthful to say, but it’s incredibly comforting, nourishing, and packed with the protein my body craves after a long shift.

This soup is warm, grounding, and easy to prepare in advance, making it perfect for busy hospitality schedules.

The combination of lean chicken and white beans provides sustained energy and supports muscle recovery, while butternut squash adds natural sweetness, fibre, vitamins, and antioxidants.

It’s the kind of meal that feels light yet satisfying—helping to regulate blood sugar, support digestion, and promote restful sleep after late nights.

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Preparation Time:  5 minutes

Cooking Time:  360 minutes

Ingredients

Servings 02

4 cup (8 fl oz) [972 g] Chicken Stock

8 oz, boneless, cooked [226.8 g] Chicken Breast

2 cups, cubes [280 g] Butternut Winter Squash

1 cup [261 g] Canned White Beans

1 oz [28.35 g] Hard Parmesan Cheese (rind only - 3-4inches)

0.5 tbsp [3.45 g] Paprika

0.5 tbsp [4.2 g] Garlic Powder

2 cup, chopped [134 g] Kale

1 dash [0.4 g] Salt

1 dash [0.1 g] Black Pepper

Directions

01. In a crockpot, combine chicken stock and chicken breast. Cook on high for 3-4 hours or until the chicken is tender. Once done, remove the chicken from the crockpot and shred it.

02. Add butternut squash, white beans, parmesan rind, paprika, and garlic powder to the crockpot. Cook on high for 1-2 hours or until the butternut squash is tender.

03. Return the shredded chicken to the crockpot and add kale. Season with salt and pepper to taste.

04. Serve the dish hot and enjoy your flavorful creation!

Calories: 519 Fat: 13.8g Carbs: 48.1g Protein: 52.7g Fibre: 11g Sugar: 3.9g