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.
Yields 6-10 Servings
Toppings: Pumpkin seeds, nutmeg, avocado oil, coconut milk, pepper, chili flakes