By JJ Virgin

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


6 cups butternut squash (peeled, de-seeded, cut into cubes)

1 tbsp extra-virgin olive oil

2 tsp sea salt

3 cups low-sodium vegetable broth

2 tbsp ghee

4 tbsp hemp hearts

½ tsp nutmeg

4 scoops Reignite Wellness™ Collagen Peptides Powder

13.5 oz can coconut cream

4 tbsp pumpkin seeds


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.


Nutrition Facts

Total Fat39g
Total Carbohydrates39g
Dietary Fiber12g