Sometimes the best things in life are simple – like this soul-warming soup that also supports skin and joint health. Made with butternut squash and a collagen-boosted bone broth, it’s straightforward, creamy and positively packed with vital nutrients and delightful flavor. The subtly sweet veggies and warm spices pair perfectly, yet it’s the multi-layered broth that stands out as the star of this rejuvenating elixir. Enjoy it as a lunch, light starter or dinner on its own – it really is that simple.
Bone Broth-Boosted Butternut Squash Soup
- 2 Tbsp. olive oil
- 1 large butternut squash peeled, seeded and cut into cubes
- 1 large onion peeled cut into chunks
- 2 carrots peeled and cut into chunks
- 3 cloves garlic
- Salt to taste
- Ground pepper to taste
- 4 scoops Reserveage™ Nutrition Chicken Vegetable Bone Broth Boost
- 4 cups warm water
- ⅛ tsp. nutmeg
- ⅛ tsp. ground ginger
Preheat oven to 350 degrees F.
On baking pan, toss together butternut squash, onions, carrots, garlic, olive oil, salt and pepper.
Roast about 1 hour or until veggies are soft.
In large bowl, stir together bone broth powder and warm water.
Transfer roasted veggies to separate large bowl. Sprinkle over nutmeg and ground ginger. Add some bone broth liquid. Use an immersion blender to blend veggies and bone broth until smooth.
Add remaining bone broth liquid; stir until well combined.