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collagen butternut squash soup featured

Collagen Butternut Squash Soup

  • Author: Tina Turbin


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 (23 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 23 cups water, chicken broth or liquid of your choice, HEATED


  1. Preheat the oven to 425F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Place the butternut squash in a bowl and toss with 1 tablespoon of olive oil and the black pepper.
  4. Place the squash cubes on the baking sheet.
  5. Roast the squash for 20-30 minutes, depending on how “roasted” you want your soup to taste.
  6. In a medium skillet heat your other tablespoon of olive oil over medium heat until warm and add the chopped onion.
  7. Cook, stirring often, until the onion has softened and is starting to turn golden on the edges, about 3 to 4 minutes.
  8. Place 2 cups of hot liquid of choice in your blender or Vitamix. If you have an immersion blender see below notes.
  9. Add in ½ the onion, ¼ teaspoon salt, 2 pinches of white pepper and ¾ of the roasted squash.
  10. Pulse a few times and then blend. Help the blender as needed with a wooden spoon or spatula to incorporate all the ingredients.
  11. 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.
  12. If you would like to thin out your soup a bit more, add the remaining cup of liquid.
  13. Taste and blend in more salt and pepper, if necessary.
  14. Serve while still hot.
  15. Enjoy!


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.

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Tina Turbin

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