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Cozy + Compliant: High-Protein Butternut Squash Soup
Servings: 4
Protein: ~22g per serving
Phase: Soft foods and beyond
Prep Time: 10 min
Cook Time: 25 min
Ingredients
- 1 tsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups butternut squash, peeled and cubed (fresh or frozen)
- 2 cups reduced-sodium chicken broth (or vegetable broth)
- ½ cup Fairlife milk (or unsweetened almond milk for dairy-free)
- 1 scoop Inspire Unflavored Whey Protein Isolate (or Inspire Creamy Mushroom Soup flavor for a savory twist)
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- Salt & pepper to taste
- Optional: Greek yogurt swirl or pumpkin seeds for garnish
Instructions
- Sauté aromatics:
- In a medium pot, heat olive oil over medium heat. Add onion and garlic, and cook until fragrant and translucent, about 3–4 minutes.
- Simmer the squash:
- Add the butternut squash and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until the squash is soft.
- Blend it smooth:
- Use an immersion blender (or transfer to a blender) and purée until velvety smooth.
- Add creamy goodness:
- Stir in Fairlife milk, cinnamon, nutmeg, and season with salt and pepper. Remove from heat — let cool for 1–2 minutes.
Boost the protein:
- Whisk in Inspire Unflavored Protein (or Creamy Mushroom Soup flavor) once the soup is warm but not hot (to preserve texture). Stir until dissolved.
- Serve & enjoy:
- Pour into bowls, add a swirl of Greek yogurt or sprinkle of pumpkin seeds if desired, and curl up with your favorite cozy blanket.
Tips & Variations
- Add roasted carrots or a touch of sugar-free maple syrup for natural sweetness.
- Double the batch and freeze individual portions — perfect for quick, protein-rich meals.
- Want more creaminess? Add a tablespoon of light cream cheese before blending
- Pair with a mug of Alex’s Low-Acid Coffee for a cozy, fall-themed lunch that’s gentle on your stomach and big on flavor.
