Combine the shallot and garlic in a non-stick saucepan and cook over low heat until translucent, adding a little water if necessary to prevent scorching.
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.
Return the soup to the pan and place over medium heat until heated through. Serve.
If desired, add protein powder just before serving.
Level 1 = 1 cup soup + 1 tbsp protein powder = 1/2 protein, 1 vegetable
Level 2 = 2 cups soup + 2 tbsp protein powder = 1 protein, 1 vegetable
Level 3 = 2 cups soup + 3 tbsp protein powder = 1 protein, 1 vegetable
70 Calories (kcal) per serving.
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)