High Protein Butternut Squash Soup

Ingredients

1 medium butternut squash, peeled, seeded,

and cubed

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon ground ginger

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

4 cups low-sodium vegetable broth (or chicken

broth)

1/2 cup red lentils (or split peas for extra

protein)

1/2 cup plain Greek yogurt (or coconut yogurt

for a dairy-free option)

Salt and pepper to taste

Optional: 1 tablespoon maple syrup for

sweetness (optional)

Directions

Instructions:

1. Prepare the Squash: Preheat your oven to 400°F (200°C). Place the butternut squash cubes on a baking sheet, drizzle with a little olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes until tender and slightly caramelized, turning halfway through.

2. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until softened and translucent. Add the minced garlic, ginger, çumin, cinnamon, and nutmeg. Stir and cook for another 1-2 minutes until fragrant.

3. Cook the Lentils: Add the red lentils to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the lentils are tender

4. Blend the Soup: Once the butternut squash is roasted, add it to the pot with the lentils and broth. Stir to combine. Use an immersion blender to blend the soup until smooth, or transfer the soup to a blender in batches. If the soup is too thick, add more broth or water to reach your desired consistency

5. Add Protein and Creaminess: Once the soup is blended, stir in the Greek yogurt for added creaminess and protein. Taste and adjust the seasoning with salt, pepper, and optional maple syrup for sweetness

5. Serve: Ladle the soup into bowls and enjoy. Garnish with additional yogurt or a sprinkle of fresh herbs, if desired.

Notes

~15-20 grams of protein per 1 cup