Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 medium butternut squash (about 2 pounds/900g), peeled, seeded, and cubed
  • 4 cups vegetable broth (low sodium preferred)
  • 1 can (14.5 oz/411g) cannellini beans, rinsed and drained
  • 1/2 cup unsweetened almond milk (or other milk of choice)
  • 2 scoops unflavoured whey protein powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp cayenne pepper (optional, for a little kick!)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large pot. Add onion and cook until softened. Add garlic and cook until fragrant.
  2. Add cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until squash is tender.
  3. Add cannellini beans to the pot. Use an immersion blender (or transfer carefully to a regular blender) to blend the soup until smooth.
  4. Return the soup to the pot. Stir in almond milk, protein powder, cinnamon, nutmeg, and cayenne pepper (if using). Heat gently (do not boil) until warmed through and the protein is dissolved.
  5. Season with salt and pepper to taste. Garnish as desired and serve immediately.