For my lovely cousin Bia who appreciated this recipe ~ and for you, because I know you've got protein goals to crush.
This dreamy soup packs a whopping 75 grams of protein. Perfect for soup season and chilly mornings when nothing beats a grilled cheese dunked into creamy goodness. Let's get cookin'.
01Butternut Squash Soup
Ingredients
- 1 butternut squash
- 2 beef Knorr cubes
- 1 whole garlic
- 1 red onion
- 1 red bell pepper
- Cottage cheese
- Parmesan cheese
- Sour cream + green onions (to garnish)
- Olive oil
- Salt, pepper, onion powder, paprika
- Italian seasoning, thyme
Instructions
- 1Preheat oven to 400°F.
- 2Halve squash, scoop seeds, score flesh in a checkerboard pattern.
- 3Arrange garlic (wrapped in foil), onion, bell pepper, and squash on a baking tray with olive oil, onion powder, and paprika.
- 4Roast 45-50 minutes until golden.
- 5Blend roasted vegetables with cottage cheese for a protein boost.
- 6Heat mixture in a pot, add 2 cups water and dissolve the beef Knorr cubes.
- 7Season to taste, add parmesan cheese.
- 8Garnish with green onions and sour cream.
02Ultimate Grilled Cheese
Ingredients
- Colby Jack cheese
- American cheese
- Bread
- Butter
- Kewpie mayo (optional)
Instructions
- 1Generously butter the bread.
- 2Layer Colby Jack on one side, American cheese on the other.
- 3Toast 3-4 minutes in a pan or air fryer.
- 4Optionally spread Kewpie mayo after toasting.
That's it. Toast your bread into the soup and enjoy.
75 grams of protein, zero regrets. Happy soup season.
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