Meal Prep Broccoli Butternut Soup
Meal Prep Broccoli Butternut Soup. This lighter, dairy-free soup is a healthier version of broccoli cheddar soup that's equally creamy & delicious! A veggie packed meal perfect for cold weather.
Servings: 4 bowls
Ingredients
- 1 tablespoon Olive Oil or oil of choice
- 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 Low Fat Milk or milk of choice
- 1 teaspoon Chili Powder
- 2 Bay Leaves
- Salt and Pepper to taste
- 1/2 cup Low Fat Cottage Cheese
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. Let the soup cool 10 minutes at room temperature.
- Transfer the soup to a high-speed blender and blend on high until smooth. Transfer the soup to bowls for serving or to store.
- Next blend the the cottage cheese and divide it evenly among four servings swirling the blended cottage cheese into each bowl. Top with pumpkin seeds and sage leaves for serving.
Nutrition
Serving: 1serving | Calories: 323kcal | Carbohydrates: 53g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 308mg | Potassium: 1158mg | Fiber: 6g | Sugar: 31g | Vitamin A: 15821IU | Vitamin C: 75mg | Calcium: 443mg | Iron: 2mg