It’s fascinating to me that as soon as the seasons start to change and the cooler weather hits I go from craving salads and smoothies to soups and roasted everything. The body knows. If, like me, you’re finding yourself craving savoury, warming dishes — this butternut squash soup will be right up your alley.
When I make soup I like to load it up with as many vegetables as possible while also ensuring it’s super flavourful. So along with the heaps of butternut squash, carrots, celery and onion packed into this soup you’ll also find rosemary, thyme, garlic and turmeric for a boost of phytonutrients as well as flavour.
To pump up this recipe with some extra protein and healthy fats you can use homemade bone broth as your broth and add in some collagen at the end. But you can also omit the latter and use vegetable broth for an equally delicious vegan version.
Butternut Squash Soup
Serves 3-4
Ingredients:
- 1 butternut squash, cubed
- 3 medium-large carrots, sliced
- 3 celery stalks, cut into large pieces
- 1/2 a large or 1 small onion
- 2 garlic cloves, minced
- 2 tablespoons coconut oil
- 2 teaspoons dried rosemary
- 1 teaspoon ground thyme
- 1/2 teaspoon turmeric
- 4 cups broth
- 1/4 cup coconut milk
- 1/2 teaspoon Himalayan pink salt or sea salt
- 1/4 cup collagen* (optional)
*Collagen is an easy way to add protein to your soup without changing the flavour or texture. I use Great Lakes Collagen Hydrolysate but there are other brands that may be available at your local health food store. This is however an animal-sourced product so vegans should omit.
Directions:
- Preheat oven to 350 degrees F.
- Place butternut squash, carrots, celery, onion and garlic on a large baking tray and toss in coconut oil, rosemary, thyme and turmeric.
- Bake in oven for 50 minutes, tossing veggies every 20 minutes to ensure even cooking.
- Let cool slightly then transfer to a large blender and add broth, coconut milk and salt. You may have to do this in separate batches depending on the size of your blender. I divide the veggies and liquid in half and add to the blender separately, then stir them together in a large pot if serving immediately or large resealable container to store for later.
- Once soup is done, stir collagen in if using.
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