Recipe courtesy of Dr. Josh Axe, co-founder of Ancient Nutrition and also author of the best-selling books Keto Diet and The Collagen Diet. He also recently authored Ancient Remedies.
It's getting cold outside, so nothing better than a hot squash soup! In this case, it's a Butternut Squash Bisque that loaded with good nutrition and is pretty easy to make.
The only challenging part is peeling the big butternut squash. I prefer to use a large sharp knife (be careful!) to take off the thick outer skin. Otherwise, use a good vegetable peeler.
With the addition of collagen protein, you'll also support your skin, joints and gut in this perfectly balanced macronutrient soup: 25 grams of carbs, 12 grams of fats and 11 grams of protein. Enjoy with some crusty bread or a sandwich for a hearty lunch!
- Serving Size: 1 bowl
- Calories: 239
- Total Carbohydrates: 25.1g
- Fiber: 4.7g
- Sugar: 8.3g
- Total Fat: 12g
- Unsaturated Fat: 3.5g
- Saturated Fat: 7.5g
- Trans Fats: 0.5g
- Protein: 11g
- Cholesterol: 31mg
- Potassium: 592mg (13% DV*)
- Sodium: 9mg (1% DV*)
- Vitamin A: 15300 IU (656% DV*)
- Vitamin C: 31.6mg (42% DV*)
*Percentages are based on a diet of 2,000 calories a day.
How to Make Butternut Squash Bisque
Meal Type: Soups, Side Dishes
Diet Type: Gluten-Free, Paleo
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
- 4 tablespoons ghee
- 1 red onion, minced
- 1 Granny Smith apple, peeled, cored and chopped
- 2 teaspoons dried sage
- 1 butternut squash, peeled, seeded and cut into chunks
- 4½ cups chicken bone broth (or 4 scoops Multi Collagen Protein, Collagen Peptides or Bone Broth Protein mixed with 4½ cups water)
- crème fraîche, optional
- nutmeg, sea salt and pepper, to taste
- In a large pot over medium heat, melt the ghee. Add the onion, apple and sage, stirring occasionally, for about 8 minutes.
- Add squash and bone broth. Bring to a boil and then turn heat to low. Simmer and cook for 30 minutes, or until the squash is fork tender.
- Using an immersion blender, purée the squash until smooth. (Or purée in a blender before placing back into the pot.)
- Stir in a little crème fraîche (optional). Season with nutmeg, salt and pepper before serving.