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…this recipe has 63G protein!! 🕺 Butternut squash soup is always perfect in the fall, so here’s a way to make it more high protein 😍 HOW TO MAKE: 1. Cut off the ends of the butternut squash, the cut it in half (cutting along the longer side), and take out seeds 2. Open 1 head of garlic and take out 4-5 cloves, then open 1 shallot and remove the outer layer 3. Lay all of it out on a baking tray; add olive oil, salt + pepper to the squash, brushing the seasonings in; add olive oil to shallot and garlic 4. Bake at 400F for ~45 min 5. Remove the skin off the squash 6. To a blender add: 2 17oz pack of Kettle & Fire turmeric ginger or chicken bone broth (36G) Roasted squash + garlic + shallot 1 cup of low fat cottage cheese (28G) Add salt, lots of cumin, rosemary and pepper 7. Enjoy with buttered toast 64G protein total & makes ~5 servings (13G protein per serving) Pair with buttered gluten free toast (3G) for a total of 16G protein! #highprotein #highproteinmeals #highproteinrecipes #butternutsquash #butternutsquashsoup #souprecipe #soupseason #healthymealideas #healthymeals #healthyrecipes #healthyrecipe #proteinpacked #protein
Duration: 40 sPosted : Fri, 11 Oct 2024 12:15:39Views
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