5 from 17 votes

Golden Crockpot Soup

Servings 8 bowls


  • 32 oz chicken broth
  • 24 oz cubed butternut squash
  • 16 oz riced cauliflower
  • 1 can coconut milk
  • 3 scoops collagen peptides


  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp garlic powder
  • 2 tsp turmeric
  • 1/2 tsp rosemary


  1. Pour chicken broth, squash and cauliflower into the crockpot. 

  2. Add all the spices (cinnamon, nutmeg, garlic, turmeric, rosemary) and stir.

  3. Turn crockpot on "low" setting and cook for about 3 hours, or until squash is softened. 

  4. Scoop in collagen peptides and stir to dissolve. 

  5. Blend all the ingredients with an immersion blender right inside the crockpot. It may take a few minutes, but keep blending until smooth. (If you don't have an immersion blender, you can use a regular one, it will just take a few batches. I promise the immersion is worth it.)

  6. Add can of coconut milk and let it continue to cook on low for 10 minutes. 

  7. Blend again until evenly distributed. 

  8. Add salt and pepper to taste.