Butternut Squash Soup

Ingredients:

• 2 cloves Garlic, minced
• 2 tbsps Olive Oil
• 2 small Onions, sliced
• 2 medium Carrots, chopped
• 5 cups Butternut Squash, cubed
• 3 cups Low Sodium Vegetable Broth
• 2 cups Water
• 1-2 Bay Leaves
• 1 pinch ground Nutmeg
• 1 scoop PROFI Protein Booster
• Salt & Pepper to taste

Directions:

1. In a stock pot, add oil and saute onion and garlic for 3-4 minutes over medium heat until lightly browned.
2. Add chopped carrots, butternut squash, bay leaf, nutmeg, vegetable broth and water into the pot.
3. Reduce heat to low, cover pot, and simmer 35-45 minutes, or until all vegetables are tender.
4. Using a blender or immersion blender, blend together the soup and PROFI Protein Booster until smooth and creamy. Season with salt and pepper to taste.
5. Serve warm.