Protein Packed Butternut Squash Soup
Servings
4
servingsPrep time
5
minutesCooking time
30
minutesIngredients
5 cups Butternut Nut Squash
1 Vidalia Onion diced
4 cups Chicken Bone Broth
1 cup Good Culture low Fat Cottage Cheese
1 tbsp Olive Oil
salt, pepper and onion powder
- Optional Add-Ins
1 tsp curry powder
1 tsp fresh grated Ginger
- Toppings
pumpkin seeds
crumbled bacon
gluten-free crackers or tortilla chips
Directions
- Heat 1 tbsp of olive oil in a medium-sized Dutch oven pot. Add the onions and saute until soft.
- Add the garlic and butternut squash to the pot, with any additional spice add-ins. Saute for about one minute.
- Add the bone broth and bring to a boil. Once at a boil turn the heat down to a simmer. Simmer until the squash is fork tender.
- In a high speed blender, carefully add the soup mixture. Add the cottage cheese to the soup in the blender and blend on low. Place a towel over the blender lid and hold the top down while blending to prevent and spills.
- Once the soup mixture is smooth, taste for seasoning, add any additional salt and pepper.
- Pour the soup into bowls and use any toppings you would like.