Tahini Lemon Butternut Squash Soup
Are you thinking about jumping on the smoothie-for-breakfast train? I have tried it so many times, but my body just... can't. I realize I thrive on warm foods in the morning, summer and winter alike. But I also love the ease and nutrient density of a smoothie. Enter breakfast soup!
I make a large batch on Sunday and then heat it up in the morning, adding a few last ingredients to make it more filling. The recipe below is probably not specific enough to be called a recipe; it is more of a formula I follow for a filling meal to come after my matcha latte. Eat from a bowl topped with bacon crumbles, or pour into a heatproof glass and enjoy with a straw!
Makes 5-6 servings
2 small butternut squash, peeled and diced (or 4-5 cups precut cubes)
2-3 tablespoons avocado oil
3-4 tablespoons tahini
juice of 1-2 lemons
1 serving protein powder (I used Vital Proteins Collagen Powder)
1-2 tablespoons ground flax seeds per serving
1-2 teaspoons ghee per serving
Coat the butternut squash in avocado oil and roast until easily squashed (about 30 minutes at 350 degrees)
Place the butternut squash, tahini and lemon juice in a blender. Adding water 1 cup at a time, blend until a thin soup is achieved. With 4-5 cups of precut cubes, I add water until I have almost 1.5-2 liters of soup. Do it in batches if you have a smaller blender, or use a pot and immersion blender.
At this point, you can store in the fridge as is. When ready to eat, heat and add in protein powder, flax seeds and ghee. Add more fresh lemon juice if desired.