You just can’t go wrong with the natural sweetness from butternut squash and the best part is how healthy this soup is. With lots of vitamin B6 and dietary fiber, you’ll be giving your body the fuel it needs. The collagen gives it even more benefits by helping reduce the signs of aging and helping repair your intestinal lining, which can help heal conditions such as leaky gut or IBS. I love trying new ways to make my foods unique and full of flavor, which is why this collagen butternut squash soup recipe is not quite the same as what you will find on the internet or in cookbooks. I have shared quite a bit about collagen lately and I am a firm believer in finding ways to incorporate it into my family’s paleo diet and to then share this info with you.
To get prepared, you will always peel a butternut squash first. You can use a sharp knife, but I find a good sharp peeler works best. I always get my hubby to pitch in since he and the boys and daughter eat most of my soup anyhow. Take that as a hint ladies. 🙂 After peeling and cleaning out the seeds, you will cube it into 1-2 inch cubes or shapes (as in the above photo). You do not have to be concerned with the shape being perfect and you will see why as you read on.
This is the truly unique part about this recipe. You can have two or more recipes in one here! There are two ways you can make this recipe and both are very easy, take no time at all, and both will have a 100 percent different flavor. The difference is steaming your squash or roasting your squash. You do need to soften the squash before we do the next step of the recipe. If you steam the squash, your collagen butternut squash soup will be very true to a butternut taste, creamy and delicious. If you opt to roast your squash in the oven for a short bit, it will have a heartier, richer and more robust flavor; especially if you add some pepper or some such ingredient of your choice (similar to the above photo!). The longer you roast it, the more you get that roasted flavor in your soup; it’s just delicious either way and worth trying both!
After you finish this step you simply use your blender or Vitamix (immersion blender instructions below too!), and you are nearly done. You can make your soup as thin or as thick as you prefer by watching the soup in the blender. That too is all a matter of preference.
This soup makes clean eating easy and delicious and I hope you enjoy both these recipes! The use of Bare Bones Classic Chicken Broth (your source for clean collagen) was also a fun addition to this recipe, but you certainly can use water or any liquid as a base, whichever you prefer. Keep in mind if you do use water you will not have the added collagen. Make sure to keep your liquid light as any dark or heavy broth may take away from that lightly sweet butternut flavor we all enjoy.Print
You just can’t go wrong with the natural sweetness from butternut squash and the best part is how healthy this soup is. With lots of vitamin B6 and dietary fiber, you’ll be giving your body the fuel it needs. The collagen gives it even more benefits by helping reduce the signs of aging and helping repair your intestinal lining, which can help heal conditions such as leaky gut or IBS.
- 1 large butternut squash (2–3 pounds), peeled, seeded and cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon cracked black pepper
- ¾ cup chopped white onion
- 1 tablespoon cracked black pepper
- ¼ teaspoon salt
- 2 pinches white pepper
- OPTIONAL: Freshly ground salt and white pepper, to taste
- Up to 2–3 cups water, chicken broth or liquid of your choice, HEATED
- Preheat the oven to 425F.
- Line a rimmed baking sheet with parchment paper.
- Place the butternut squash in a bowl and toss with 1 tablespoon of olive oil and the black pepper.
- Place the squash cubes on the baking sheet.
- Roast the squash for 20-30 minutes, depending on how “roasted” you want your soup to taste.
- In a medium skillet heat your other tablespoon of olive oil over medium heat until warm and add the chopped onion.
- Cook, stirring often, until the onion has softened and is starting to turn golden on the edges, about 3 to 4 minutes.
- Place 2 cups of hot liquid of choice in your blender or Vitamix. If you have an immersion blender see below notes.
- Add in ½ the onion, ¼ teaspoon salt, 2 pinches of white pepper and ¾ of the roasted squash.
- Pulse a few times and then blend. Help the blender as needed with a wooden spoon or spatula to incorporate all the ingredients.
- Add the rest of the onions and squash but now only pulse so you end up with some small chunks and texture in your soup.
- If you would like to thin out your soup a bit more, add the remaining cup of liquid.
- Taste and blend in more salt and pepper, if necessary.
- Serve while still hot.
Soup lasts for about 4-5 days in refrigerator and freezes beautifully for approximately 3 months.
Immersion Blender Instructions: Do all as above but instead of cooking your onions in a medium skillet. use a large enough pan or iron clad pan to do all the steps and then use your immersion blender to incorporate and mix it all until done.
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.