On a brisk fall day, nothing hits the spot like a bowl of warm, satisfying soup…

Here’s our version that also helps support strong bones – our Creamy Autumn Squash Soup, featuring butternut squash!

Rich in beta-carotene, iron, manganese, and Vitamins C, this autumnal fruit (yes, it’s a fruit!) is brimming with bone-boosting nutrients, and acts as the perfect star in our Creamy Autumn Squash Soup.

Cook up a large batch of this soup today and you’ll enjoy it all week long.

This is fall comfort food at its best – give it a try this week!

Creamy Autumn Squash Soup | BoneCoach™ Recipes

SERVES: 6

TOTAL TIME: 75 minutes

Ingredients

1 (4-pound) pumpkin (kabocha or butternut squash is best)

2 tbsp (30 ml) fresh pressed extra virgin olive oil

1 medium yellow onion, chopped

1 tsp (5 ml) sea salt

3 garlic cloves, chopped

1 tsp (5 ml) grated fresh ginger

½ tsp (2 ml) turmeric

1 (400 ml) can full-fat coconut milk

2½ cups (625 ml) bone broth

2 scoops (26 g) collagen powder

Directions

1) Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the pumpkin in half and scoop out the seeds. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and place on a baking sheet, cut-side down. Roast for 50 to 60 minutes, until very soft. When cool to the touch, peel away the skin and measure 4½ packed cups of the flesh.

2) Heat a large pot over medium heat, add the remaining olive oil. Add the onion, salt, and sauté until soft, 5 to 8 minutes. Add the garlic, ginger, and turmeric, and stir for 30 seconds, until the spices are aromatic. Add the cooked squash, and broth and stir to combine. Simmer for 10 minutes, then stir in the collagen powder and coconut milk.

3) Transfer to a blender, working in batches if necessary. Blend until smooth.

Recipe created by BoneCoach™ Team Dietitian Amanda Li, RD & Chef.