Orange and Vanilla Butternut Squash Soup
Orange and Vanilla Butternut Squash Soup

Orange and Vanilla Butternut Squash Soup

Servings: 4

  • 2          pounds (about 4 cups) butternut squash, peeled and cubed
  • 3          tablespoons olive oil, divided
  • 1/2       teaspoon salt, divided
  • 1/8       teaspoon cardamom
  • 1/8       teaspoon nutmeg
  • 1 1/2    cups chopped leeks, white and light green parts only
  • 2          tablespoons medium or dry sherry
  • 1          quart low-sodium vegetable broth
  • 1/2       teaspoon orange zest
  • 1/2       cup Premier Protein Vanilla Shake
  • 1/4       teaspoon freshly ground black pepper
  1. Heat oven to 400° F. Line baking sheet with foil.
  2. In large bowl, toss squash with 1 tablespoon olive oil, 1/4 teaspoon salt, cardamom and nutmeg. Place on baking sheet and roast 25 minutes, stirring halfway through cooking time.
  3. Meanwhile, in 3-quart pot over medium-high heat, heat remaining olive oil. Add leeks, reduce heat to medium-low and cook 15 minutes, stirring often, until caramelized.
  4. Remove squash from oven and add to leeks. Stir in sherry and broth. Bring to boil, reduce heat to medium-low and simmer uncovered 30 minutes.
  5. Remove from heat and blend to desired consistency using immersion or standard blender. Reheat if desired. Stir in orange zest, protein shake, remaining salt and pepper. Serve immediately.
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