Butternut soup

A classic, super easy pumpkin soup that’s fast to make. Thick, creamy and dreamy, with sweet pumpkin flavour and great savoury undertones!

Ingredients:

2 tbsp Personalised Protein Powder
1 scoop (6.8 g) Multifibre
1 tbsp olive oil
2 large onions, diced
1kg peeled and diced butternut pumpkin
4 cups chicken or vegetable broth
300g soft tofu, drained and diced
1 tsp ground ginger
1 tbsp lemon juice
½ tsp dried thyme
1 tsp salt
Freshly ground pepper to taste

Method:

Heat olive oil in a large stockpot over medium-high heat. Add the diced onions and sauté for a few minutes until tender. Add the butternut pumpkin and sauté a few more minutes, and then add Personalised Protein Powder, Multifibre and broth. Bring to a boil, reduce the heat and simmer, uncovered, until the squash is very tender, about 20 minutes. Add the tofu and ginger, lemon juice, thyme, salt and pepper to the pot, and simmer a few more minutes until the tofu is heated through.

Purée the soup in batches in a blender or food processor. Return to the pan and reheat until the soup is very hot, but not boiling. Ladle into bowls and garnish with fresh cream and parsley, if desired.

Products used in this recipe: