Take ordinary soup to the next level with Butternut Squash Tortilla Chip Protein Soup. new year. new soup. The year 2025 has officially arrived. And if your goal is to hit your protein goals and unwind with something delicious, we’ve got you covered with Questified Butternut Squash Tortilla Chip Soup. Creamy roasted pumpkin? check. Zesty Quest Chili Lime Tortilla Protein Chips?Double check. Hold the spoon firmly. It’s finally becoming a reality.
See the full recipe below.
Nutrition information
butternut squash tortilla chip protein soup
Yield: 6 servings | Serving Size: 1/6 of recipe
Calories: 170 | Protein: 8g | Fat: 11g | Net carbs: 9g
Total carbohydrates: 11g |Sugar: 3g
material
butternut squash tortilla chip protein soup
2 tablespoons olive oil (separated) 1 medium butternut squash, peeled and diced 1 white onion, minced 1 clove garlic, minced 2 cups chicken broth 1/2 teaspoon salt Black 1/4 teaspoon pepper 1 teaspoon sage 1/3 cup heavy cream 2 bags of Quest chili lime tortilla chips
method
Preheat the oven to 425°F and line a pan with parchment paper. Drizzle 1 tablespoon of olive oil over the pumpkin. Boil for 30-40 minutes until it becomes soft. Meanwhile, add the remaining 1 tablespoon olive oil to a saucepan over medium heat. Once it’s hot, add the onions and fry. Cook until soft and golden, about 4 to 5 minutes. Add garlic and cook for 1-2 minutes. Transfer to a blender with the cooked pumpkin, salt, pepper, sage, and 1 cup of broth. Mix until smooth and return to pot. Stir in the remaining soup and heavy cream, simmer for 5 minutes, then transfer to a bowl and serve with Quest Chili Lime Tortilla Chips on top.
