Butternut Squash Soup

Butternut Squash Soup in a bowl

Butternut Squash Soup

A fall classic. Butternut squash is sweet and delicious. Serve with low protein pita or toasted bread for a wonderful autumn meal.
Category Soup
Makes4 servings


  • 1 leek (89 g), white and tender green parts, washed and thinly sliced
  • 1 large (3 lb) butternut squash, peeled, seeded and diced
  • 4 cloves garlic, chopped
  • 1 Tbsp vegetable oil
  • 1 Tbsp (8.3 g) Loprofin Baking Mix
  • 4 scoops (20 g) Milupa LP-Drink
  • ¼ cup fresh parsley, chopped
  • Ground black pepper


  • Place the leeks, squash, garlic and oil in a large pot over medium-low heat.
  • Sauté gently for 4-5 minutes until the vegetables begin to soften but not brown.
  • Place the baking mix and LP-Drink powder into a large bowl. Add 32 fl oz of warm water and stir.
  • Gradually pour the liquid mixture into the pot and bring to a boil, stirring continuously.
  • Reduce heat and simmer uncovered for 10-15 minutes until the leeks and squash are tender.
  • Puree the soup in a food processor, high-powdered blender, or using an immersion blender.
  • Garnish each serving with parsley and black pepper.


The remaining soup can be frozen in individual portions ready for a quick meal on another day.

Nutrition Per Serving

Serving size: ~1½ cups
Calories: 153
Protein: 2.4 g
Phenylalanine: 90 mg
Leucine: 145 mg
Tyrosine: 71 mg

Nutrition Per Recipe

Makes: 4 servings
Calories: 610
Protein: 9.7 g
Phenylalanine: 360 mg
Leucine: 578 mg
Tyrosine: 284 mg

Loprofin Baking Mix and Milupa LP-Drink are medical foods for the dietary management of inherited metabolic disorders and other medical conditions requiring a low protein diet. Must be used under medical supervision.

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