Garlic Butternut Squash Soup

Ingrédients

• 3/4 tasse chicken stock, low sodium
• 1 gousse garlic
• 3 tasses, en cubes butternut squash
• 1 cuillère à soupe, tranchés shallot

Directives

1. Combine the shallot & garlic in a non-stick saucepan and cook over low heat until translucent, adding a little water if necessary to prevent scorching.
2. 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.
3. Return the soup to the pan and place over medium heat until heated through. Serve.
4. If desired, add protein powder just before serving.
5. Note: Level 1: 1 cup serving. Level 2 & 3: 2 cups serving.