This High Protein Butternut Squash Soup is the perfect comfort food during the colder months. It can be eaten at almost any stage after bariatric surgery.
Traditionally butternut squash soup is made with potatoes to give it a creamy and smooth texture. But you know what?
I did not miss the potatoes at all!
It was still creamy and flavorful. I used an almond milk soup base that I found at Wal-Mart to help give it a creamy texture without the added fat.
I added ginger to increase the flavor, but I also had another objective. Did you know ginger has been shown to help relieve nausea? Yep. So if you are in those early stages after surgery, there is a possibility this soup may be helpful for you.
Since many of you have expressed to me that portion sizes of recipes tend to be too large, I purposely made this recipe smaller. It only calls for 1/2 lb of butternut squash which is about 1/4 of a butternut squash. If you buy a whole one, you could cut the rest up and roast them for side dishes or add to salads throughout the week.
Each 1 cup portion is 21 g protein.
I added unflavored protein powder to boost the protein content. Once again. I was pleasantly surprised at how well the soup masks the flavor of the protein.
If you are in the early stages after surgery, then the portion sizes will likely still be too big for you. If that is the case then freeze these into ice cube trays and use them for later. This makes about 24 ice cubes.
I did the math and each “ice cube” is almost 2 g protein (1.9g to be exact) and 1.5 g of carbs.
Bariatric Diet Modifications
Pureed Phase:
- Serve as is
Soft Diet:
- Serve as is
Regular:
- Serve as is
You may also like:
PrintHigh Protein Butternut Squash Soup
A comforting High Protein Butternut Squash Soup that can be enjoyed at almost any stage after bariatric surgery.
- Cook Time: 30
- Total Time: 30 minutes
- Yield: 2 cups 1x
- Category: Soup
- Cuisine: Comfort
Ingredients
- .5 lb butternut squash
- 1 teaspoon olive oil
- ½ onion, diced
- 32 oz almond milk soup base (bought at Walmart)
- 1 teaspoon ginger, minced
- 1 teaspoon garlic
- Salt and pepper for taste
- 2 scoops unflavored protein powder
- Paprika for garnish (optional)
Instructions
- Sauté onion in olive oil in saucepan over medium heat until onion is translucent. Then add ginger and garlic and sauté for another minute.
- Once soft add squash, broth, almond milk and seasonings. Bring to a boil and then let simmer for 15 minutes or until squash is soft.
- Blend with immersion blender or purée in regular blender. Once temperature below 140 add protein powder.
- If in puréed stage freeze in ice cube trays.
Notes
Suitable for most stages after bariatric surgery (except clear liquid)
Keywords: Butternut Squash Soup
