Curried Butternut Squash Soup
By Nicole Bowman
Throw on your fuzzy socks and cozy up to a comforting bowl of Curried Collagen Butternut Squash Soup!
Rich seasonal flavours and aromatic spices wrap your taste buds in a warm hug, while butternut squash adds high-fibre antioxidant support. For the magic touch, stir in CanPrev’s Collagen Full Spectrum Powder. Packed with premium peptides, each scoop supports healthy hair, skin, muscles and joints.
Servings
5
Prep Time
2 hours
Ingredients
- 1 medium butternut squash, peeled and chopped into cubes
- 1 small sweet potato, peeled and diced
- 2 medium carrots, chopped
- 1 medium yellow onion, sliced
- 6 cloves garlic, minced
- ¼ cup pumpkin purée
- 2 tbsp olive oil
- 1 tbsp curry powder
- 1 tsp of each: paprika, red pepper flakes, onion, garlic, and turmeric
- Pinch of nutmeg and cinnamon
- Salt and pepper to taste
- 1 tbsp honey
- 1 litre vegetable broth
- 3 tbsp coconut cream
- 4 scoops Collagen Full Spectrum powder
Directions
- Preheat oven to 400 °F.
- On a large baking sheet, toss squash, carrots and sweet potato with oil, salt, and pepper. Bake for 30 minutes or until tender.
- In a large soup pot, add oil and garlic cloves; stirring over medium heat till brown. Add onion and cook until soft.
- Stir in curry paste and remaining spices. Once fragrant, add the vegetable stock and roasted veggies.
- Cover and cook over medium-low heat until the mixture reduces. Let soup cool
- Blend on high speed for about a minute or until smooth.
- Finally, add the honey, coconut cream and collagen powder to the blender and pulse again.
- Reheat soup before serving. Enjoy!
Storage instructions: Store in an airtight container in the fridge for up to one week.
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Meet the Creator
Meet the Creator
Nicole Bowman
BASc Human Nutrition
As a fitness and health enthusiast, Nicole combines her background in Human Nutrition with her passion for cooking to create delicious treats with functional benefits.
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