Ingredients
7 slices nitrate-free bacon, chopped
1½ lbs boneless, skinless wild pink salmon, cut into 1-inch pieces
1 cup leeks, whites and light green parts chopped
2 cups butternut squash, peeled, seeded, and diced into ½-inch cubes
1 cup low-sodium organic chicken broth
2 tsp granulated garlic powder
Directions
1Place a large pot on medium-high heat. Add the bacon pieces and cook for 7-10 minutes until crispy. Take the bacon out and place on a paper towel to drain.
2Add salmon pieces and brown for 2 minutes on each side, then take out and place in a bowl.
3Add the ghee, leeks, and celery, and cook for 2 minutes. Then add butternut squash, minced garlic, and thyme sprigs, and cook for 2 more minutes.
4Add the chicken broth, clam juice, garlic powder, salt, and pepper. Stir for 1 minute.
5Add 3 cups of the flax milk to the pot. Set aside 1 cup of flax milk. Add 2 tbsp tapioca starch to the last cup of flax milk. Set aside.
6Add the bacon and salmon pieces back to the pot and stir gently. Bring to a boil and turn the heat down to low. Place a lid on the pot and cook for 10 minutes.
7Slowly stir in the last cup of flax mixture into the soup until it thickens a bit, usually 2 minutes. Take out sprigs only. Thyme leaves should have fallen off during the cooking process.
8Turn off the heat and stir in 2 scoops of collagen until well blended. Enjoy!
9Cool down soup and place in an airtight container. Refrigerate up to 2 days.
