
Roasted Autumn Squash Soup
299.7 estimated calories · 24.7 g protein per listed portion
By Tyler Bloomingdale · Built to Prep

Generated illustration; appearance and pictured props may differ from the prepared recipe.
Sodium: 144 mg / estimated
1 of 4 equal portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.
Full batch: 4 listed servings.
Simmer diced onion, garlic, cumin and broth for 8 minutes. Add raw chicken and keep at a gentle simmer until the thickest part reaches 165 F; remove and shred. Blend one third of the drained beans with a ladle of broth, then return with remaining beans, fresh roasted chiles and shredded chicken. Warm through. Temper yogurt with warm broth and stir in off heat, then add lime and cilantro. Do not boil after adding yogurt. Divide by finished weight into four portions.
Refrigerate promptly within 2 hours at 40 F or below; use within 3-4 days. Freeze individual portions up to 2 months for best quality. Thaw in the refrigerator. Dairy mixtures may separate; stir after thawing. Reheat hot soup and cooked egg dishes to 165 F; do not repeatedly reheat the full batch.
Listed allergens: Milk. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.
A protein-forward meal-prep recipe from the Built to Prep collection.
New development recipe; kitchen texture/yield and exact labels need testing.

299.7 estimated calories · 24.7 g protein per listed portion

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