- 2 cups carrot juice (fresh if possible, bottled if not)
- ¾ cup chopped butternut squash
- ¼ avocado
- ½ - ¾ packet of stevia
- Generous sprinkle of cinnamon, a small sprinkle of nutmeg, and a dash of salt
- Serving Size: 2
- Calories: 175
- Carbs: 39 g
- Fat: 3 g
- Protein: 3 g
- Sodium: 120 mg
- Sugar: 16 g
Blend all ingredients in a high speed blender till smooth and creamy (and a little warm, if you like to serve soup that way).
If you don’t have a high speed blender or Vitamix, you could substitute steamed squash for raw and use a regular blender.
Kindly Submitted by “The Full Helping”
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