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High Protein Butternut Squash Soup

6
20 min
60 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

4 cups vegetable stock

2 scoops Gold Standard 100% Whey Protein French vanilla creme

1 ½ cup 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.