Category: Mains

As someone who loves eating seasonal produce, I’m always excited when winter squash is in season, especially butternut squash. Not only is it delicious, but it’s also packed with vitamin C and fiber—perfect for supporting health during the colder months. I tend to avoid cold foods this time of year, so protein shakes aren’t really on my menu but recently, I wanted to find a creative way to boost my protein intake, and that’s when I came up with the idea of adding Naked Whey Protein Powder to my butternut squash soup. When I make Butternut Squash Soup, I typically add in some sort of plant or dairy milk to make my soup extra creamy and delicious. In this Protein Butternut Squash Soup, Naked Nutrition’s Unflavored Naked Whey is a fantastic addition. Naked Nutrition’s Unflavored Naked Whey is a clean, high-quality protein powder sourced from small, non-GMO dairy farms. I try my best to consume high quality food and I am glad to know that the protein is sourced from grass-fed, free-roaming cows raised without any hormones like rBGH or rBST. Each serving of Naked Nutrition’s Unflavored Naked Whey provides 25 grams of protein, 5.9 grams of branched-chain amino acids and contains no added sugars or fillers. Consuming enough protein is important to curb hunger, build and repair tissue, support immune function and maintain muscle mass. I am always trying to figure out ways to make sure I am eating enough protein in my meals and adding Naked Nutrition’s Unflavored Naked Whey to my Protein Butternut Squash Soup has been the perfect way to create a more balanced meal, while keeping this classic soup wholesome and comforting. This soup is a great snack or accompaniment to a meal!

Wholesome Protein Butternut Squash Soup
Time: 45 Minutes
Yield: 5-6 Cups

1 Butternut Squash, Peeled and Cut Into 1 Inch Cubes (about 2 lbs)
2 Small Sweet Onions, Peeled and Chopped into Quarters
4 Cloves of Garlic, Peeled
2 Tbsp Olive Oil
Pinch of Salt
Pinch of Pepper
3 Cups Vegetable or Chicken Broth
1.5 Servings (3 scoops/45 grams) of Naked Nutrition Unflavored Naked Whey

Directions:

1. Add the squash and onions to a large baking sheet (I like to line mine with parchment for easier cleanup).
2. Drizzle the squash and onions with olive oil and sprinkle with a generous pinch of salt and pepper. Mix to coat the vegetables with the olive oil, salt and pepper.
3. Place the baking sheet in the oven and bake. Half way through add the whole cloves of garlic and flip the squash and onions.
4. When the vegetables start to caramelize and are easily pierced with a fork, you know they are done!
5. Allow the vegetables to cool for a few minutes while you set up your blender or food processor and gather the remaining ingredients.
6. Add the roasted butternut squash, onion, garlic, broth and protein powder into the base of a blender or food processor. Blend or process 1-2 minutes, until smooth. Season with salt and pepper to taste.

Optional: Garnish soup with a tablespoon or two of roasted pumpkin seeds, some fresh cracked black pepper and a pinch of cinnamon.

This blog post was created in partnership with Naked Nutrition. All opinions expressed are my own.

As much as I absolutely love summer, I am enjoying the first bits of crisp air and the fact that the stars seem a little bit brighter this time of year!

As the seasons change, I slowly start changing some of what I am eating to include more warm foods and this time of year is perfect to use up the fresh, local produce in some warm dishes (although you can catch me eating soup any time of year). I am sharing a few ideas with you below!

1. Use up veggies like fresh zucchini, eggplant, onions and peppers by chopping them up and grilling or roasting them. Simply add olive oil, salt and pepper and cook to the level of doneness you like. Fresh herbs, garlic and balsamic are also welcome additions. Use these throughout the week in a variety of ways:
   
   In the filling of an omelet, on a wrap or sandwich with some hummus or cheese, on top of a scoop of quinoa or brown rice with some greens and a protein, tossed on your favorite pizza crust that’s been topped with a sprinkle of cheese and a handful of spinach or arugula, mixed with your favorite cooked pasta (I love a lentil or quinoa pasta for extra protein!) a drizzle of olive oil and black pepper, in the filling of a crustless quiche or egg cups for a quick, microwave and go breakfast.
   
   
2. Use a bounty of tomato and zucchini in this delicious and filling zucchini parmesan recipe.
   
   
3. Use up extra peppers and even sub canned tomatoes for fresh ones in this amazing shakshuka recipe that is a favorite for brunch but also works a healthy lunch or dinner.
   
   
4. Store bought tomato soup can contain thickeners and added sugar. Skip those and make your own! Chop up 3.5 lbs of fresh tomatoes, 1 large onion and 1 large red bell pepper. Place in a baking dish. Add 3 cloves of peeled garlic, a drizzle of olive oil and some salt and pepper. Roast at 450 for 30-40 minutes until vegetables are soft, stirring halfway through. Let cool for 10-15 minutes and then add to a blender in batches. If the soup is thicker than you’d like, thin it with some chicken or vegetable broth. I find this totally dairy free soup to be so incredibly rich and creamy but if you’d like, you could add a couple tablespoons of cream, yogurt or the milk of your choice.
   
   
5. Use fresh corn, potatoes and bell peppers in this recipe for the perfect end of summer corn chowder. Swap out the chicken stock for veggie stock to make this vegetarian!
   
   
6. Use up extra green beans, tomatoes, herbs and zucchini in one of my favorite soup recipes and swap out the frozen veggies for fresh. You could even replace some of the canned tomatoes with fresh ones! This is a super filling lunch and you could always freeze leftovers.
   
   
7. Slice fresh tomatoes and pat off some of the excess moisture. Sprinkle with salt and pepper and a pinch of shredded or grated Parmesan. Grill or broil until cheese is melted. Add balsamic if you’d like.
   
   
8. Use up basil with this pesto recipe. Grill slices of veggies and top with pesto. Alternatively, cut the veggies in larger strips and serve room temperature with a mixture of Greek yogurt and pesto as a dip for a twist on a veggie tray or as an addition to your charcuterie board.
   
   
9. Pack up raw zucchini cut into sticks with a side of hummus or your favorite dip as a great snack for work or school.
   
   
10. Turn your tomatoes into “sun dried” tomatoes using this recipe. I did this last summer and they were absolutely unreal. I added them to any/everything!