Ingredients

1 tablespoon shallot, minced

1 clove garlic, pressed or minced

3 cups butternut squash, peeled and seeded

1/2 cup fat-free chicken broth, low sodium

Preparation

  1. Combine the shallot and garlic in a nonstick saucepan and cook over low heat until translucent, adding a little water if necessary to prevent scorching.
  2. 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.
  3. Return the soup to the pan and place over medium heat until heated through. Serve.
  4. If desired, add protein powder just before serving