Monday, February 18, 2013

Protein Butternut Squash Soup

Protein Butternut Squash Soup
Macros: Cals 143, Carbs 19, Fat 2, Protein 17, Sugar 4, Fiber 3

2 Cups Squash (cubed or left-over baked)
3 Cups Broth (I used chicken, but could substitute vegetable)
1 Inch Fresh Ginger (I like mine gingery! For a more subtle ginger taste, use 1/2 inch and reduce the stevia)
1/4 Sweet Onion
2 TBSP Minced/Fresh Garlic
1/8 TSP Ginger Spice
1/8 TSP Garlic Powder
1-2 TBSP Stevia (Depending on how strong the ginger is, this can vary)
Dash or two of Cinnamon (Depending on how strong the ginger is, this can vary)
Salt & Pepper to taste
4 TBSP Pea Protein

Excluding the pea protein, boil ingredients together until soft
Transfer mixture into a heat-safe blender
Blend until smooth
Add Pea Protein
Adjust taste with spices

For extra protein, add a dollop of plain 0% Greek Yogurt! For a thicker recipe, try throwing some beans/legumes into the blender! Mmm!

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