A delicuous 30g protein!!!

Ingredients:

😙 1 medium butternut squash, peeled and cubed
😙 2 ripe plantains, peeled and sliced
😙 1 large onion, chopped
😙 3 cloves garlic, minced
😙 2 tablespoons olive oil/coconut oil
😙 4 cups chicken stock
😙 1 cup coconut cream
😙 2 tablespoons cottage cheese
😙 A handful of roast chicken, roughly shredded (about 3 ounces)
😙 Salt and pepper to taste
😙 Optional: fresh herbs like thyme or cilantro for garnish

Instructions:
😍 Sauté Aromatics: In a large pot, heat the oil over medium heat. Add the chopped onion and garlic, sautéing until the onion Is soft

😍 Stir in the cubed butternut squash and sliced plantains. Cook until caramelised

😍 Pour in the chicken stock and bring the mixture to a boil.

😍 Lower the heat and let it simmer for 20-25 minutes, or until the squash and plantains are tender and easily pierced with a fork.

😍 Using an immersion blender, puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.

😍 Add Chicken and Creaminess - Return the blended soup to the pot if needed. Stir in the coconut cream and the shredded roast chicken. Let it heat through for an additional 5 minutes. Add cottage cheese and season with salt and pepper to suit your needs

This recipe is not only nourishing but also a great way to use up leftover chicken 🤝💕

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