Creamy Collagen Roasted Butternut Squash Soup
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Ingredients
- 1 large butternut squash, peeled, seeded, and cubed
- 1 large yellow onion, quartered
- 3 cloves garlic, peeled
- 2 tbsp olive oil
- 1 tsp sea salt
- ¼ tsp black pepper
- ½ tsp ground cinnamon
- 1/2 teaspoon chili powder
- ¼ tsp cumin
- 4 cups chicken broth
- 1/2 cup creme fraiche (plus more for garnish)
-
¼ cup Nutritional Yeast
-
1/4 cup Organic Collagen
- Pumpkin seeds (for garnish)
- Walnuts (for garnish)
Directions
- Roast the Vegetables: Preheat your oven to 425°F. Line a baking sheet with parchment paper. In a small bowl, add the salt, pepper, cinnamon, chili powder, and cumin and mix together. Spread the cubed butternut squash, onion, and garlic evenly on the baking sheet. Drizzle with olive oil and sprinkle with the spice mix. Roast for 25 to 30 minutes, flipping halfway through, until the squash is tender and caramelized on the edges.
- Blend Until Smooth: Transfer the roasted veggies to a high-speed blender (or use an immersion blender in a pot). Add the broth, crème fraiche and nutritional yeast and blend until silky smooth.
- Warm and Finish: Transfer the blended soup into a large pot over medium heat. Whisk in the collagen. Simmer for 10–15 minutes, allowing flavors to meld. Taste and adjust seasoning with more salt or pepper as needed.
- Serve and Garnish: Ladle into bowls and top with a drizzle of creme fraiche and garnish pumpkin seeds and walnuts.
