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A bowl of creamy orange butternut squash soup topped with herbs and served with bread.
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High Protein Butternut Squash Soup

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 285kcal

Ingredients

  • 2 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 medium yellow onion, diced
  • 3 cloves garlic , minced
  • 4 cups low -sodium vegetable broth
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon dried thyme
  • 1/4 cup nutritional yeast

Instructions

  • Heat olive oil in a large stockpot over medium heat.
  • Add diced onion and sauté for 5 to 7 minutes until translucent and slightly caramelized.
  • Add minced garlic and cook for 60 seconds until fragrant.
  • Incorporate the butternut squash cubes, cannellini beans, salt, pepper, nutmeg, and thyme; stir to coat.
  • Pour in the vegetable broth, ensuring the squash is fully submerged. Bring the mixture to a rolling boil.
  • Reduce heat to low, cover, and simmer for 20 to 25 minutes or until the squash is fork-tender.
  • Remove the pot from heat and stir in the nutritional yeast.
  • Using an immersion blender, process the soup until a completely smooth, homogenous texture is achieved.
  • Return to low heat briefly to ensure uniform temperature and adjust seasoning as required before serving.