Since going vegan I have become much more aware of where I’m getting my protein so I try to sneak it in any time I can. This soup not only tastes delish but it packs a whopping 10g of protein per cup! That’s pretty much equal to eating a serving of chicken (11g). Not too shabby!
Makes four servings.
1 medium butternut squash
2 cups water
2 cups vegetable broth
2 cups soy milk
1 tsp minced garlic
1/2 tsp paprika
1 tbsp parsley (fresh is best)
1 tsp thyme (fresh is best)
1 tsp sage (again, fresh is best)
1/2 tsp salt
1) Wash the outside of the squash and cut into rings or large chunks. Place in a pot with 2 cups of water and boil until squash is cooked and soft. Drain.
2) Remove peel (easiest to do by cutting it on a cutting board with a serated knife) and place squash back in the pot. Add vegetable broth, soy milk, garlic, paprika, parsley, thyme, sage and salt. Use a hand blender to puree the soup at this point, or if you don’t have a hand blender then place mixture in stand blender to purree.
3) Over medium heat bring soup to just boiling, stirring occasionally. Garnish with fresh parsley and serve. Enjoy!