Coconut Curry Squash Soup with Collagen
Servings: 6
Ingredients:
• 2 medium butternut squash, roasted and cleaned of seeds and skin (4 cups cooked squash)
• 1 cup filtered water
• 3 tbsp olive oil
• 1 medium white onion, diced
• 1 clove garlic, crushed
• 2 tbsp garam masala powder
• 1 tsp Yupik Organic Ginger Powder
• ½ tsp Yupik Organic Cinnamon Powder
• 2 tsp Yupik Mediterranean Fine Sea Salt
• 1 can Yupik Organic Coconut Milk
• 2 tbsp Yupik Marine Collagen Peptides Powder
• 3 tbsp Yupik Roasted Unsalted Almonds, crushed, for garnish
• 3 tbsp Yupik Roasted Pumpkin Seeds, for garnish
• 1 tbsp Yupik Cranberries, for garnish
• ¼ cup Yupik Garlic Butter Croutons, for garnish
• Zest of 1 lime, for garnish
Method:
1. In a large saucepan, add 3 tbsp of olive oil on medium heat. Fry onions and garlic until aromatic and translucent.
2. Add garam masala, ginger, salt, and cinnamon and cook into a paste. Deglaze with filtered water and stir in the cooked butternut squash. Cover and simmer for 15 minutes.
3. Using an immersion blender, blend the soup while slowly drizzling in coconut milk and collagen peptides powder until smooth and glossy.
4. Check seasoning and add salt to taste.
5. Ladle into six soup bowls and sprinkle with croutons, crushed almonds, pumpkin seeds, cranberries, and lime zest.
6. Serve piping hot and enjoy!