Roasted Butternut Squash Soup - Chelsea L Allard

Ingredients

• 1 large butternut squash (about 3 pounds), peeled, deseeded and cut to ¾” pieces
• 2 tablespoons avocado oil, divided
• ¾ teaspoon mineral salt, divided
• 1 pound parsnips, chopped to ¼-inch rounds
• 1 large shallot, chopped
• 1 tablespoon ground coriander
• 32-ounce carton of low-sodium beef broth
• ½ cup canned unsweetened coconut milk
• 6 scoops unflavored collagen peptides (optional)
• ¼ cup fresh parsley, chopped + more for garnish
• Lemon wedges
• Fresh cracked pepper
• Finishing salt