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Lunch

High Protein Butternut Squash Soup

6
20 min
40 min
  • 1 tablespoon olive oil 
  • 1 large onion, diced 
  • 3 stalks celery, finely diced 
  • 2 large carrot, diced 
  • 1 small butternut squash (approx. 800g), peeled, de-seeded and diced 
  • 1 litre vegetable stock 
  • 2 scoops Gold Standard 100% Whey Protein French vanilla creme 
  • 400ml unsweetened almond milk  
  • 1 teaspoon salt 
  • Freshly ground black pepper 

Directions

  1. Heat the oil in a large pot. 
  2. Add the onion, celery and carrot with a large pinch of salt.  
  3. Stir and then cover the pot and sweat the vegetables for 10 minutes, stirring frequently. 
  4. Add the butternut squash with some salt & pepper.  
  5. Bring to the boil and then reduce to a simmer for 25 minutes until the vegetables are soft enough to blend. 
  6. Add in the Gold Standard 100% Whey Protein powder and almond milk and blend with a stick blender or transfer to a liquidiser and blend until smooth. 
  7. Taste for seasoning and serve. 
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