Sweet Potato Soup with Collagen
Rated 5.0 stars by 1 users
Category
Dinner
Servings
4
Prep Time
15 minutes
Cook Time
1 hour
Calories
163
Made with sweet potatoes and butternut squash, this warm and fragrant soup is ideal for cozy cold-weather meals. Primal Kitchen Collagen Peptides add a boost of collagen protein with hair, skin, and nail support.
Pro tip: To make this soup a complete meal, optionally add cooked ground chicken, turkey, or beef before serving. This soup is also delicious topped with crumbled bacon.
Author:Primal Kitchen + Jennifer Fugo
Ingredients
4 medium sweet potatoes
1 bag (12-16 oz) frozen, cubed butternut squash, thawed and drained of excess water
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3 Tbsp Primal Kitchen Pure Avocado Oil, divided
1 large leek, thinly sliced
2 medium garlic cloves, minced
4 cups (32 oz) chicken or vegetable broth (low or no sodium), divided
½ Tbsp sea salt
1 tsp ground white pepper
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3 scoops Primal Kitchen Unflavored Collagen Peptides
Directions
Preheat oven to 375ºF. Line two baking sheets with parchment paper.
Scrub the sweet potatoes and pat dry. Poke with a fork multiple times and place on one of the baking sheets. Toss butternut squash with about a tablespoon of avocado oil and arrange in a single layer on the other baking sheet.
Place both baking sheets in the oven. Roast the vegetables for about 35 to 45 minutes, checking periodically after 20 minutes. Remove butternut squash when browned on the edges and the sweet potatoes when soft. (They might not take the same amount of time.) Set the vegetables aside.
Heat the remaining avocado oil in a large skillet over medium heat. Add the leeks and turn the heat down to medium-low heat. Sauté for 8 minutes, stirring occasionally. Add the garlic to the pan and cook an additional 2 minutes, stirring frequently so the garlic doesn't burn.
Transfer the leek-garlic mixture to a high-speed blender. Add the butternut squash, 3 cups of broth, salt, and pepper.
Remove the peels from the cooked sweet potatoes and discard the peels. Add the flesh of 2 potatoes to the blender. Blend until smooth.
Add the remaining 2 skinless sweet potatoes and the collagen peptides and blend again. If the mixture is too thick, add more broth ¼-½ cup at a time until you get to the consistency you want. If you still need more liquid, use water.
Taste and adjust salt and pepper as needed. Ladle into individual soup bowls. Enjoy!
Recipe Note
Nutritional info calculated using Cronometer.
Nutrition
- Serving Size
- 1
- Calories per serving
- 163
- Carbs
- 26 grams
- Fat
- 4 grams
- Protein
- 7 grams
