Name: Collagen Butternut Squash Soup Recipe | Vital Proteins UK
Yield: 6-10
Ingredients: 2 tsp avocado oil; 1 onion, peeled and diced; 1 garlic clove, peeled and minced; 2 celery stalks, washed and diced; 250 g butternut squash, peeled and cubed; 2 scoops Vital Proteins Collagen Peptides; 2 tsp nutmeg; 2 tsp paprika; Salt and pepper to taste; 675 g pumpkin puree; 445 g coconut milk; 120 ml boiled water; Optional toppings: pumpkin seeds, nutmeg, avocado oil, coconut milk, pepper, chilli flakes

This delicious collagen soup recipe enhanced with spices is a perfect dish for the winter months. If you’re a soup-lover like myself, then you know that any good soup is built on the foundation of onions, garlic and celery – and this collagen recipe truly delivers.

To make these wonderful flavours shine, I like to add nutmeg and paprika when sautéeing the vegetables. Then, I pour in 2 scoops of Vital Proteins Collagen Peptides for an easy boost to your collagen intake. Tasty and functional – a win-win!

This creamy butternut squash soup can be enjoyed all by itself, with a warm loaf of buttery bread on the side, or even as a starter to a meal. If you’re ready to start adding it your usual rotation, keep scrolling on to get started.

What are the Benefits of Vital Proteins Collagen Peptides?

Vital Proteins Collagen Peptides are a great way to introduce ingestible collagen into your diet, which is recommended after your body’s natural collagen supply begins to decline (usually from around age 25 onwards).

Our collagen peptides powder is bioavailable, which means it can be digested and absorbed by the body quickly, and it can dissolve in hot or cold liquids, so you can use it in everything from coffee to smoothies to collagen soup recipes.

Add a serving of Vital Proteins Collagen Peptides to your daily routine to promote a youthful appearance and provide support to your skin, hair, nails, bones, ligaments and tendons.

Collagen Butternut Squash Soup Recipe

*CONTAINS NUTS

Servings: 6-10

Ingredients

2 tsp avocado oil
1 onion, peeled and diced
1 garlic clove, peeled and minced
2 celery stalks, washed and diced
250 g butternut squash, peeled and cubed
2 scoops Vital Proteins Collagen Peptides
2 tsp nutmeg
2 tsp paprika
Salt and pepper to taste
675 g pumpkin puree
445 g coconut milk
120 ml boiled water
Optional toppings: pumpkin seeds, nutmeg, avocado oil, coconut milk, pepper, chilli flakes

Method

In a large pot, 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!