soup’s on!

Juicing is so last year—souping is the trend that everyone’s talking about. Soup cleanse recipes typically o er a lot of good-for-you complex carbohydrates and veggies and are low in sugar. These soups tend to be quite flavorful, using spices like turmeric and cumin. Looking to get started? Try this tasty recipe!

Orange and Vanilla Butternut Squash Soup

2 lbs (about 4 cups) butternut squash, peeled and cubed

3 tablespoons olive oil, divided

1⁄2 tsp salt, divided

1⁄8 tsp cardamom

1⁄8 tsp nutmeg

1 1⁄2 cups chopped leeks, white and light green parts only

2 tbsp medium or dry sherry

1 quart low-sodium vegetable broth

1⁄2 tsp orange zest

1⁄2 cup Premier Protein Vanilla Shake

1⁄4 tsp freshly ground black pepper

Heat oven to 400°F. › Line baking sheet with foil. › In large bowl, toss squash with 1 tablespoon olive oil, 1/4 teaspoon salt, cardamom and nutmeg. › Place on baking sheet, and roast 25 minutes, stirring halfway through cooking time. › Meanwhile, in 3-quart pot over medium-high heat, heat remaining olive oil. › Add leeks, reduce heat to medium-low and cook 15 minutes, stirring often, until caramelized. › Remove squash from oven and add to leeks. › Stir in sherry and broth. › Bring to boil, reduce heat to medium-low and simmer uncovered 30 minutes. › Remove from heat, and blend to desired consistency using immersion or standard blender. › Reheat if desired. › Stir in orange zest, protein shake, remaining salt and pepper. › Serve immediately.