Get an incredible amount of healthy nutrients with this Butternut Squash Lentil Carrot Soup with an added Collagen Boost! The delicious butternut squash and carrots are an incredible source of vitamin A, great for your vision and immune function. To keep us strong, the squash and collagen protein help in bone growth and joint pain reduction, as well as alleviating arthritis and inflammation. And all those spices aren’t just for that mouth-watering taste—the turmeric and cumin have fantastic anti-inflammatory and gut-healing properties. In addition, who doesn’t love a soup that’s both healthy and filling? The abundance of fiber from the vegetables and lentils keep you satisfied and help lower those nasty cholesterol levels, promoting healthy circulation. The added collagen makes this soup wonderfully soothing for the tummy. In fact, collagen is essential to a healthy gut: collagen regulates stomach digestion, preventing an overly acidic environment that can lead to heartburn and ulcers. Make this soup once and you’ll be begging for more!
Further Food Nutritionist Commentary:
And did you know that the darker the flesh of the squash the more beta-carotene it provides? Beta-carotene converts to vitamin A, which plays important roles in healthy cell function, bone growth and immune function.
If you’re sensitive to onions and garlic (IBS & IBD folks), just take them out. The soup will still be amazing.
By Amanda Bontempo, MS, RD, CDN
Butternut Squash Lentil Carrot Soup with Collagen Boost
2 tablespoons extra virgin olive oil
5 cups butternut squash (peeled, seeded and chopped into 1-inch cubes)
4 carrots (chopped)
1 red onion (chopped)
3 garlic cloves (chopped)
½ teaspoon turmeric
½ teaspoon coriander
1 teaspoon ground cumin
¼ teaspoon cinnamon
4 cups low-sodium vegetable broth
2 cups water
1 cup of red lentils
3 heaping tablespoons Further Food Collagen
2 teaspoon salt (optional)
½ teaspoon cayenne as garnish (optional)
2 teaspoon cilantro as garnish (chopped, optional)
1. In a large stockpot, heat olive oil over medium heat.
2. Add vegetables and garlic and saute for 8 to 10 minutes.
3. Add all spices, broth, water, and lentils.
4. Increase heat to medium-high, stir well and bring to a boil.
5. Lower heat and simmer for 30-40 minutes.
6. Stir in Further Food Collagen, then using a blender, lightly puree the soup, leaving it slightly chunky.
7. Garnish soup with cilantro, pinch of cayenne pepper, and salt as desired.
Note: If you don’t have vegetable broth, you can use bouillon and dissolve the equivalent in 4 cups
Calories: 238; Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 158mg; Carbohydrate: 44g; Fiber: 11g; Sugars: 1g; Protein: 2g
Nutrition Bonus: Vitamin A: 265%; Vitamin C: 58%; Calcium: 17%; Iron: 23%
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