Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
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

chelsealallard.com

Creamy roasted butternut squash soup with parsnips, coconut milk, coriander & parsley—light, refreshing comfort food! Freezes perfectly.

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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