Combine the shallot and garlic in a non-stick saucepan and cook over low heat until translucent, adding a little water if necessary to prevent scorching.
Add the squash and chicken broth, and simmer until the squash is soft - about 20 minutes. Transfer to a blender or food processor and puree.
Return the soup to the pan and place over medium heat until heated through. Serve.
If desired, add protein powder just before serving.
Level 1 = 1 cup soup + 1 tbsp protein powder = 1/2 protein, 1 vegetable
Level 2 = 2 cups soup + 2 tbsp protein powder = 1 protein, 1 vegetable
Level 3 = 2 cups soup + 3 tbsp protein powder = 1 protein, 1 vegetable
70 Calories (kcal) per serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (182g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 160.9mg||6 %|
|Potassium 519.3mg||14 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 14.5g|
|Protein 1.8g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 68
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