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Healthy Broccoli Butternut Soup is a lighter, dairy-free soup that’s a healthier version of broccoli cheddar soup. Equally creamy and delicious, this veggie packed soup recipe is perfect for cold weather!
Meal Prep Saturday! Here we are with another healthy soup recipe – butternut broccoli soup!
I love a warm bowl of that soup, but it’s not the most waist friendly soup, and my sensitive stomach doesn’t love all the cheese. This dairy-free version on the surface probably sounds weird but as I tell my nutrition clients, don’t knock it tell you try it.
I wouldn’t be honest if I told you I wasn’t skeptical myself. Once I tasted this soup though. I was hooked. It has the creamy texture you would expect in a cheese based soup, but without all the calories. It only takes one pot and 30-minutes to make so definitely a meal prep winner in my book!
It’s similar to a healthier broccoli cheddar soup!
The recipe is a lower on the protein side so you can prep shredded chicken breasts or tofu and add it to this healthy broccoli soup with butternut squash recipe for a balanced meal with protein.
You could pair this healthy butternut squash soup with baked cod, a healthy breaded salmon recipe or the best pork chops for a protein boost!
Now that soup’s ready, I’m off to my bestie’s house to work on our healthy meal plans that we’re launching in a few weeks. Have a great weekend!
More Healthy Butternut Squash Recipes
Meal Prep Broccoli Butternut Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cups broccoli florets
- 4 cups butternut squash, diced
- 1/2 cup white onion, diced
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon lime juice
- 4 cups vegetable broth, low sodium
- 4 cups unsweetened almond milk, or milk of choice
- 1 teaspoon chili powder
- 2 bay leaves
- Salt & pepper to taste
Instructions
- Place extra virgin olive oil in a large pot with minced garlic, onion, bay leaves and ginger. Bring to a medium heat and sauté the veggies until tender.
- Add the butternut squash, broccoli, salt, pepper, chili powder, lime juice, and broth to the pot. Bring to a boil then reduce to a simmer.
- Simmer on low, covered 20 minutes. Remove the bay leaves then stir in the milk.
- Transfer the soup to a high-speed blender and blend on high until smooth. You may need to do this in batches.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Soup just gets better as it sits, so this sounds like the perfect make ahead lunch.
Congrats on the meal planning biz!!! So exciting!!
I agree. I actually like to freeze it for awhile for that reason.