Roasted Butternut Squash Soup
November 30, 2022
Everyone needs a go-to fall soup recipe, and this is mine! It’s lovely served with roasted chicken or salmon, or on its own as a nutritious appetizer.
4-6 servings
Serving size: ¼ of recipe
- Yields: Serving size: ¼ of recipe
Ingredients
6 cups butternut squash (peeled, de-seeded, cut into cubes)
3 cups low-sodium vegetable broth
Directions
1Preheat oven to 400°.
2Toss squash in extra-virgin olive oil and place on a sheet pan lined with parchment paper. Parchment paper will brown a little. That’s fine, but don’t increase the temperature.
3Sprinkle with 1 tsp of salt. Place in the oven for 25 to 30 minutes until lightly browned and soft. Take out of the oven and let rest for 10 minutes.
4Heat vegetable broth until warm, but not hot.
5In a blender, place vegetable broth, ghee, nutmeg, and Reignite Wellness™ Collagen Peptides Powder. Blend for 10 seconds. Add the butternut squash, hemp hearts, and salt. Then, blend on medium high for 1 minute. Add coconut cream slowly as the soup is blending.
6Pour into bowls. Top each bowl with 1 tbsp of pumpkin seeds.
