Butternut Squash Soup

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   1. Combine the shallot and garlic in a nonstick saucepan and cook over low heat until translucent, adding a

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   little water if necessary to prevent scorching.

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   2. Add the squash and chicken broth and simmer until the squash is soft, about 20 minutes. Transfer to a

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   blender or food processor and puree.

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   3. Return the soup to the pan and place over medium heat until heated through. Serve.

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   4. If desired, add protein powder just before serving

No nutritional information available.

No additional tips available.