IT'S HERE, Guys! Fall is here and I can finally give way to my love affair with soup - but if you're like me, you've learned that not all soups are created equal in the macro department. That's why I've taken it upon myself to make sure I give you only recipes that help you nail the macro tetris game.
Typically, a butternut squash soup will ring in with higher carb and fat counts with little to no protein, but I've got a quick 5 ingredient recipe (with some optional additions, of course) that will help you learn to manipulate those macros easily.
First things first, when you're thinking creaminess for soups, you've got to explore your options... it doesn't have to just be cream. It can be coconut milk or in this case, a light coconut milk to keep the fat content lower. Use chicken stock as the bulk of your liquid, with just a half a can of coconut milk to keep the macros on your side.
Second, we do have the lack of protein we have to think of here. If you're like me, then you'll find it a chore to get those protein macros where you need them. This is where Collagen comes in handy. Want to boost those protein macros by 9-18g? Add a scoop or 2 of collagen.
Below you'll find the 5 ingredient base for this soup, which you can add to take plenty of liberties in the flavor department.
Light Coconut Milk
Want it to take an indian spin? Add curry. Want it to feel like fall in a bowl? Cinnamon/Nutmeg/Sage. Want it to have some spice? Cayenne. The world is your oyster here. This time around, I used Inflammation Buster, and I gotta say, it was pretty spectacular.
-1 scoop per serving, Vital Proteins Collagen Peptides
Combine veggies and olive oil and spices on a sheet pan. Bake at 375 for 30 minutes. Place in blender, add stock and coconut milk and blend until creamy. IMPORTANT, do not bulk add the collagen. Add the collagen PER SERVING, right before serving. The macros on this soup are 20C / 10F / 12P
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