Posted by on Oct 3, 2014

Recipes
Angeline Talens is a wannabe bodybuilder who’s passionate about the pleasures of good food. Check out her recipes website The Epicurean Bodybuilder and follow her on Fitocracy.

It’s like a bowl of autumn goodness.

Nutritional Info/Macros for whole recipe: Protein 22 g Fat 1 g Carbs 112g

Ingredients:

2 lbs chopped butternut squash (psss, Costco has them pre-cut already!)

6 Cups chicken stock

1 medium onion, chopped

3 celery stalks, chopped

3 garlic cloves, minced

salt and pepper to taste

1 tablespoon chopped fresh tarragon or rosemary (or if you have both, 1/2 Tablespoon each)

Instructions:

Spray nonstick cooking spray in a large pot. Heat pot over medium high heat and add onion, celery and garlic. Cook the vegetables until they are tender.

Add chopped butternut squash and chicken stock and the tarragon or rosemary. Bring to a boil then lower heat and bring to a simmer.

Simmer for about 20 min or until the squash is soft.

Let the soup cool and then puree in a blender. Reheat and enjoy!

*Add leftover chicken if you want to boost up the protein content

Nutritional Info/Macros for whole recipe: Protein 22 g Fat 1 g Carbs 112g

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