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.
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 Gelatin Collagen Hydrolysate
Sea salt, to taste
Chopped fresh parsley, optional (for garnish)
Pumpkin seeds, optional (for garnish)
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 hydrolysate 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).