Servings | Prep Time | Cook Time |
---|---|---|
3 | 0 mins | 0 mins |
1. | Combine the shallot & garlic in a non-stick saucepan and cook over low heat until translucent, adding a little water if necessary to prevent scorching. |
2. | Add the squash and chicken broth and simmer until the squash is soft, about 20 minutes. Transfer to a blender or food processor and puree. |
3. | Return the soup to the pan and place over medium heat until heated through. Serve. |
4. | If desired, add protein powder just before serving. |
5. | Note: Level 1: 1 cup serving. Level 2 & 3: 2 cups serving. |
There are 70 calories in 1 serving of Garlic Butternut Squash Soup.
Calorie split: 2% fat, 89% carbs, 9% protein.
|
Serving Size | 1 serving |