Butternut Squash Soup with Protein
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To begin this blog, a recipe, because I know that is what you are here for...
Butternut Squash Soup with Protein Powder
2 10 oz. bags frozen butternut squash (I used Great Value in the steamer bags. You can use fresh as well, just use about 4 ½ cups.)
2 Scoops Protein Powder - I use this: Optimal Protein Powder | From Non-GMO Pea and Rice Protein | Sugar-Free, Gluten-Free, Soy-Free | Vegan Protein Powder | 30 Servings
1 12 oz can fat free evaporated milk
If you are vegan use:
1 ½ cups water
1 tsp or one envelope salt free chicken or vegetable bouillon
1 tsp garlic powder
1 tsp onion powder
½ tsp ground rosemary
Salt and pepper to taste
Microwave steamer bag of squash for 5 minutes.
Add squash and water to saucepan
Add seasonings and bouillon.
Bring to a simmer and then blend with immersion blender
Add evaporated milk and stir
Add protein and whisk to break it up a bit and then use the immersion blender to blend until smooth and creamy.
Serve
As I mentioned in the tomato soup blog, this whole process came about as a result of needing a smoothie that isn't cold. This also has the added benefit of not having the extra sugar that comes from the fruit in a cold smoothie. The evaporated milk adds a great deal of protein as well and this would be true of the plant based options as well. The protein powder is a pea and rice based powder. When searching for a protein powder, I wanted a plant based protein powder that did not have soy in order to avoid potential hormone issues that come from excessive soy consumption.
For this round of soup, I discovered that whisking the protein powder into the mixture before blending keeps the blender from clogging up. This was very helpful and time saving. If you don’t have an immersion blender, you can put all the ingredients in a regular blender and then just warm up. We have a waring commercial blender similar to this one: Waring (MX1000XTX) 64 oz Commercial Blender - Xtreme Hi-Power Series. It is expensive, but if making smoothies is something you do regularly, it is well worth it. On blenders, it is important to look at the blades when you are purchasing. This may sound crazy, but you want dull blades. Sharp blades will get dull very quickly and there is not a way to sharpen them. Thick dull square blades will basically pulverize the food. Wattage comes into play as well with how effective a blender is. If you use a cheaper blender, this recipe will work just fine! Your final product just may not be as smooth. When it comes to any kind of cooking, tools make a big difference, but that is not always a reason to not do something. By making your own food from scratch, you are in control of your ingredients and amounts. You can tweak and change things to your preferences and nutritional needs. It is so important to know what we consume and to know what choices we make for our bodies. We don’t always make the best choices. For example, I am powerless against Little Debbie Christmas tree cakes. But when we know more about what we put in our bodies, we make better choices. Making your own food gives you that choice.
Interested in trying this recipe? Check out the video below!