Butternut Squash and Collagen Soup
During autumn and winter, there’s nothing quite like a warm and hearty bowl of soup to soothe the soul.
If you’re looking for a delicious and nutritious option, you can’t go wrong with butternut squash and collagen soup. With its creamy texture, rich flavour and nutrient-packed ingredients, this soup is the perfect way to satisfy your hunger and warm your body from the inside out.
Counteract the natural ageing process with collagen
One of the most well-known benefits of collagen is its ability to improve skin health. Collagen helps to maintain the skin’s elasticity and firmness, which can help to reduce the appearance of fine lines and wrinkles.
As we age, our bodies produce less collagen, which can lead to a loss of skin elasticity and the development of wrinkles. Supplementing with collagen can help to counteract this natural ageing process and promote healthier, more youthful-looking skin.
Collagen is also beneficial for joint health. The protein is a crucial component of cartilage, the connective tissue that cushions joints and helps them move smoothly. As we age, cartilage can break down, leading to joint pain and stiffness. Studies have shown that supplementing with collagen can help reduce joint pain and improve joint mobility in people with osteoarthritis and other joint conditions.
Ingredients
- 2 x tsp avocado oil
- 1 x onion, peeled and diced
- 1 x garlic clove, peeled and minced
- 2 x celery stalks, washed and diced
- 250g butternut squash, peeled and cubed
- 2 x scoops Vital Proteins Collagen Peptides
- 2 x tsp nutmeg
- 2 x tsp paprika
- Salt and pepper to taste
- 675g pumpkin puree
- 445g coconut milk
- 120ml boiled water
- Optional toppings: pumpkin seeds, nutmeg, avocado oil, coconut milk, pepper, chilli flakes.
Method
- In a large pan, heat the avocado oil on a medium heat and add in the onions, garlic, celery stalk and butternut squash. Cook for 10-12 minutes or until soft.
- Mix in the Collagen Peptides, nutmeg, paprika and salt and pepper. Mix together with the vegetables until well-combined.
- Add in the pumpkin puree, coconut milk and boiled water and cook for 5 minutes.
- Scoop the mixture into a blender and purée it until creamy and smooth.
- Once all of the vegetables have been puréed, add the soup back into the pot and cook for 3-5 minutes on a medium heat, or until it starts to bubble.
- Scoop the butternut squash soup into bowls, top with additional toppings and enjoy!
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