Roasted Butternut Squash Soup (Protein)

roastedbutternutsquashsoupprotein This high protein butternut squash soup is an easy, healthy recipe where oven roasted butternut squash is blended into bone broth and cottage cheese. The result is a creamy, delicious, nutritious and protein packed soup that is perfect as a starter or main.

1 butternut squash, cubed medium sized (~ 5 cups)
1 small shallot, peeled
1 small bunch sage
4 cloves garlic
1 Tbsp. extra-virgin olive oil
1 tsp. sea salt
1 tsp. black pepper, freshly ground
1 tsp. ground paprika
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. dried thyme
1 Tbsp. pure maple syrup
4 cups chicken bone broth
1 cup cottage cheese
2 scoops vanilla whey protein powder (39 g)

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Line a baking sheet with parchment paper.

Add squash, garlic, sage and shallot to the prepared baking sheet. Drizzle oil over squash. Sprinkle with salt, pepper, paprika, cinnamon, nutmeg and thyme.

Bake for 15-20 minutes and then remove the garlic and sage. The garlic should be softened and browned when done. Add shallot and squash back to the oven and bake for another 10-15 minutes.

Remove sage leaves from stem, Add shallot, garlic, sage and squash to a blender and process with broth, maple syrup, cottage cheese and protein powder.

Serve soup warm, if necessary after blending warm it up on the stove top.

Makes 2 servings.