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Butternut Squash Soup

A fall classic. Butternut squash is sweet and delicious. Service with some low protein pita or toasted bread for a wonderful autumn meal.


  • 1 large leek, washed and thinly sliced
  • 1 large butternut squash, peeled, de-seeded and cut into 1 cm dice
  • 4 cloves of garlic, chopped
  • 1 Tbsp Loprofin Baking Mix
  • 1 Tbsp vegetable oil
  • 6.5 oz LP-Drink Mix
  • Fresh parsley, chopped
  • Ground black pepper


  1. Place the leek, squash pieces, garlic and oil into a large, deep heavy saucepan. Cook gently for 3-4 minutes until the vegetables begin to soften but not brown.
  2. Mix the baking mix in with the LP-Drink Mix and pour in 32 ounces of warm water. Stir well.
  3. Gradually pour the liquid mixture into the pan and bring to a boil, stirring continuously. Reduce heat and simmer uncovered for 7-10 minutes until the leeks and squash are tender.
  4. Puree mixture in a food processor or use an electric mixer.
  5. Pour about quarter of the soup into a serving bowl and allow to cool a bit before stirring in a little chipped parsley.

Serving Suggestion:

Serve immediately with lots of freshly ground black pepper.

Chef’s Tip:

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

Nutritional Information Per Recipe Per Serving
Calories 1271 318
Protein 13 g 3.3
Phenylalanine 340 mg 85 mg
Leucine 820 mg 205 mg