Want free collagen?
Join our rewards program!

  1. Share $10 Vital Credit and FREE Sampler with your friends
  2. Get FREE Samples when you first share! Plus 100 Points for each friend who uses their Vital Credit!
  3. Cash in your points for FREE Vital Collagen and Merch!
Terms & Conditions

The Ultimate Game Changer®

Our three-phase system combines collagen with premium ingredients to help you conquer every movement.

Explore Vital Performance™

Our Brand


Apply to become a Vital Influencer


Vital Influencers

Hint: It's the easiest way to score free collagen! Apply Now

by Christina Anania

As we enter November and the days start to get shorter and the temperatures begin to drop, it is a great time of year to pull out our comfy clothes and spend time inside preparing cozy meals for the upcoming winter months. This delicious fall soup is just that.

It's enhanced with a spices and aromas making it a perfect dish for the holidays. If you're a soup-lover like myself, then you know that any good soup is built off of the foundation of onions, garlic and celery, like the recipe here! To bring in all of these wonderful flavors, I also sauté nutmeg and paprika with the vegetables. Then, I finish it off by adding 2 scoops of Collagen Peptides for a boost.

For serving, this butternut squash soup can be enjoyed all by itself, with a warm loaf of buttery bread or even as a starter to a meal. If you're ready to start putting it into rotation, keep scrolling on to get started.

butternut squash soup 

Butternut Squash Soup

Yields 6-10 Servings

Ingredients:

  • 2 T avocado oil
  • 1 onions (diced)
  • 1 t garlic (minced)
  • 2 celery stalks
  • 2 C butternut squash (cubed)
  • 2 scoops Vital Proteins Collagen Peptides
  • 2 t nutmeg
  • 2 t paprika
  • Salt and pepper to taste
  • 3 C pumpkin puree
  • 2 cups coconut milk
  • 1/2 cup boiled water

Toppings: Pumpkin seeds, nutmeg, avocado oil, coconut milk, pepper, chili flakes

Directions:

  1. In a large pot, heat the avocado oil on medium heat and add in the onions, garlic, celery stalk and butternut squash. Cook for 10-12 minutes or until soft.
  2. Mix in the Collagen Peptides, nutmeg, paprika, and salt and pepper. Mix together with the vegetables until well-combined.
  3. Add in the pumpkin puree, coconut milk and boiled water and cook for 5 minutes.
  4. Scoop the mixture into a blender and puree it until creamy and smooth.
  5. Once all of the vegetables and puréed, add the soup back into the pot and cook for 3-5 minutes on medium heat, or until it starts to bubble.
  6. Scoop the butternut squash soup into bowls, top with additional toppings and enjoy!

Shop Collagen Peptides

**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.