Looking for a last minute Thanksgiving side or appetizer?? Check out this high protein butternut squash soup. This whole thing has 75g protein. You can easily divide this into 3, 4, or 5 servings. For 4 super filling servings, it has 200 calories and 19g protein per serving. Instead of using cream, I went with cottage cheese to pack in that creamy texture and a protein boost, and added bone broth for another 20g protein. Besides protein, you can sneak in a ton of veggies. I promise, you don’t taste the cottage cheese. Here is how I made it: 1️⃣ Preheat your oven to 410°F.
2️⃣ Cut 1 large butternut squash (or 2 honey nut squash like I did) in half and scoop out the seeds. Carefully score the flesh with a knife to help it cook evenly and soak up all those spices. Place it on a large baking tray.
3️⃣ Add 1 large red onion, cut into eighths, to the tray.
4️⃣ Grab 12-14 mini red peppers (or 2 red bell peppers), slice in half, remove seeds, and add to the tray.
5️⃣ Drizzle or spray 1 tbsp oil, 1 tbsp onion powder, 1 tbsp thyme, and 1 tbsp smoked paprika over the veggies.
6️⃣ Slice the top off an onion bulb, drizzle with 1 tbsp olive oil, wrap in foil or parchment, and add to the tray. Roast everything at 410°F for 45-50 minutes.
7️⃣ Once roasted, scoop the squash away from the skin, then toss it in a blender with the roasted onion and peppers. Squeeze out the garlic from the bulb and add that in too.
8️⃣ Pour in 17 oz bone broth (chicken, veggie, or beef—your choice) and 3.5 servings of cottage cheese (around 3/4 of a tub).
9️⃣ Blend until it’s super creamy and smooth.
🔟 Serve it up hot or save for later! For that extra touch, I like to top mine with 1/2 tbsp cream, a drizzle of chipotle hot sauce, red pepper flakes, and some fresh herbs like cilantro or parsley. 🌿 If you make it, let me know what you think on @ketorecipes. ENJOY! 🙌 . . . #lowcarb #lowcarbrecipes #soupseason #souprecipe #healthyrecipes #goodmoodfood #healthyfoodshare #whatsonmyplate #proteinrecipes