Butternut Squash Soup

A deliciously creamy and slightly sweet soup to help warm you up on a chilly day.

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Category Soup

Makes4 servings

Ingredients

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

Directions

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.

Notes

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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