I am all about easy, healthy meals. I have made this soup COUNTLESS times and I am continually impressed with how easy it is and how delicious it tastes! I’ve made the same recipe with acorn and butternut squash and both taste amazing.
Why eat squash?
Low in calories and saturated fat
Loaded with healthy vitamins and nutrients!
Squash lasts a long time so you can buy it and use it weeks later
Lower net carbohydrates because of their fiber content (around 6g carbs per 100g of squash)
Squash Soup
Serves 6-8
Vegan, Gluten Free
Ingredients
1 tbsp olive oil
1 onion diced
2-4 garlic cloves
4-6 chopped carrots
1 roasted squash (acorn, butternut, etc.)
4 cups of vegetable or chicken broth (real is BEST!)
Fresh or dried parsley
Salt and pepper to taste
Hemp or pumpkin seeds as garnish (optional)
Directions
Roasting the Squash
Turn the oven to 400 degrees
Cut your squash in half and put it on ALUMINUM FOIL covered trays (easy clean up)
Roast your squash for 1 hour
Preparing the Soup
While the squash is roasting heat a big soup pot with some oil and saute the onions, garlic, and chopped carrots
Saute until the onions are translucent and the carrot is soft-ish
Add the roasted squash, spices, and broth
Bring soup to a boil
Use an immersion blender to blend or put all ingredients in a blender and blend until smooth (it’s ok to have some carrot chunks)
If it is too thick add some more water or broth
Garnish with parsley and/or pumpkin seeds
Serve with fresh biscuits or a big salad
Tip: Recently I made this squash with REAL bone broth instead of the bouillon cubes and it made ALL of the difference! Like, creamy collagen heaven.
Seriously guys, it is worth it. Seems like a lot of work though, right? I’ll lay out below how you can do it easily!
Simplistic Way to Make Super Collagen Soup:
Monday Meal: Roast chicken with vegetables
After dinner put the chicken carcass in a big pot and boil it with onions, celery, carrots, and garlic for 4 hours
Put your bone broth in jars or in a big container or ice cream jug
Save in the fridge for later
Tuesday Meal: Big salad using the roasted chicken leftovers
While you’re chopping up the veggies for your salad chop up the soups onion and carrots
While you’re prepping your dinner turn on the oven, cut the squash in half and roast it
You can decide if you want to make the soup this evening or just do it the next day
Wednesday Meal: Squash Soup
It’s the squash soup day!
Either blend and cook all of your ingredients together to make the soup or reheat it from the night before
It’s a little simpler, right? Do things it stages it makes life WAY easier! Yay for meal planning 🙂
I hope you like the soup! I make a huge batch of it and use it for lunches for fooooooorever. It also freezes really well.
I hope you enjoy the recipe and that you’re able to create it in a stressfree, delicious way!
