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Festive Butternut Squash Soup

average rating is 3 out of 5, based on 150 votes
  • Pair the Festive Butternut Squash Soup with a side salad for a complete and satisfying meal. 

  • Enjoy it as a starter for a festive dinner or as a comforting lunch option. 


Prep Time


Total Time







SozaWeightLoss LowCarbRecipes HighProteinSoup DiabetesFriendly HealthyEating WeightLossJourney ButternutSquashSoup


  • 1 medium-sized butternut squash, peeled and diced

  • 1 tablespoon olive oil

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • Salt and pepper to taste

  • 4 cups vegetable or chicken broth (low-sodium)

  • 1 cup unsweetened almond milk

  • 1 scoop unflavored protein powder

  • 1 cup cooked and shredded chicken breast

  • 1/4 cup Greek yogurt (optional, for garnish)

  • Fresh parsley, chopped (for garnish)


  1. In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sauté until softened.

  2. Add diced butternut squash, ground cinnamon, ground nutmeg, salt, and pepper. Cook for 5 minutes, stirring occasionally.

  3. Pour in the broth and almond milk. Bring the mixture to a boil, then reduce heat and simmer until the butternut squash is tender (about 20-25 minutes).

  4. Using an immersion blender, blend the soup until smooth.

  5. In a separate bowl, mix the unflavored protein powder with a small amount of water to create a smooth paste. Stir the protein paste into the soup.

  6. Add shredded chicken to the soup, stirring until well combined. Simmer for an additional 5-10 minutes.

  7. Adjust seasoning if necessary. Serve hot, garnished with a dollop of Greek yogurt (if using) and chopped fresh parsley.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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