Creamy Butternut Squash Soup

Ingredients (Serves 4)

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth (low sodium)
• ½ cup unsweetened almond milk (or any plant-based milk)
• 1 scoop High Whey Vanilla Cake
• ½ tsp ground nutmeg
• ½ tsp ground cinnamon
• Salt and black pepper, to taste
• Optional toppings: pumpkin seeds, coconut cream, fresh thyme

Preparation

1. Roast the squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. Sauté the base: In a large pot, sauté the onion over medium heat until soft and translucent. Add garlic and cook for another 30 seconds until fragrant.
3. Simmer: Add the roasted squash to the pot along with vegetable broth, nutmeg, and cinnamon. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
4. Blend: Remove from heat and blend the soup until smooth using an immersion blender or countertop blender.
5. Add protein: Return the soup to low heat. Whisk the protein powder with almond milk first to avoid clumps, then slowly stir it into the soup. Heat gently without boiling.
6. Adjust seasoning: Taste and adjust salt and pepper as needed.

This Creamy Butternut Squash Soup delivers comfort without compromising nutrition. With its rich texture, warming spices, and added protein, it’s a balanced, feel-good recipe you’ll want to keep on repeat all fall and winter long. Perfectly cozy, perfectly nourishing.