Try a new spin on this fall favorite - the substitution of coconut milk creates a dairy-free yet incredibly rich and creamy soup. Fragrant, sweet and spicy this is the perfect soup for using the season’s best squash.
- Serves: 4-6
- Time:35 minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium butternut squashes (about 2 pounds each), peeled, seeded, and chopped
- 1 medium yellow onion, chopped 4 medium celery stalks, chopped
- 6 garlic cloves, minced or finely grated
- 2-1/2 teaspoons curry powder
- 2 teaspoons ground cumin
- 6 cups vegetable broth, or more as needed
- 1 cup canned coconut milk (full fat)
- 2/3 cup Great Lakes Collagen Peptides
- Sea salt, to taste
- Chopped fresh parsley, optional (for garnish)
- Pumpkin seeds, optional (for garnish)
Directions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the squash, onion, and celery. Cook, stirring occasionally, for 6-8 minutes. Add the garlic, curry powder, and cumin. Stir for 1 minute. Add 6 cups of broth. Bring the soup to a boil.
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes or until the squash is tender.
- Stir in the coconut milk. Remove from heat.
- Using a blender or immersion blender, puree the soup until smooth. Add the collagen and puree to combine. (Use caution when pureeing hot liquids.) If a thinner soup is desired, add more broth to taste. Season to taste with salt.
- Serve in bowls with parsley and pumpkin seeds on top (if using).
