Curried Butternut Squash & Coconut Soup

Curried Butternut Squash & Coconut Soup
Try a new spin on this fall favorite - the substitution of coconut milk creates a dairy-free yet incredibly rich and creamy soup.

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 Gelatin Collagen Hydrolysate
  • 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 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).
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