Nothing warms the body and soul quite like a good bowl of steamy soup, and there really is nothing more convenient than heating up a bowl of liquid and calling it a meal. But most store-bought soups are loaded with fillers and sodium and gluten and oftentimes even sugar. So I love to make my own, and the crockpot makes it so easy. Add in an inexpensive immersion blender and this could really not be much easier.
This recipe is one of my favorites because it’s all 3 of the most important things a recipe can be: easy, nutritious, and delicious. And most importantly, it’s healing for the gut.
Let’s talk the ingredients:
- You can use any box of bone broth, but I recommend making sure it’s free range and organic. I buy a big pack of them at Costco and keep them stocked in my pantry for recipes like these, but this is the brand I like if you want to order them. Bone broth is packed with gut-healers like collagen, glutamine, glycine, and glucosamine.
- You can buy a butternut squash to chop or a bunch of cauliflower to dice, but I make it as easy as possible by just buying 2 bags of Trader Joe’s cut butternut squash and 1 bag of their riced cauliflower. If you don’t have access to Trader Joe’s, though, you can by all means still just use whatever you can get your hands on. Both of these veggies are loaded with fiber and vitamin A – the squash with potassium and the cauliflower with vitamin C and folate.
- If you haven’t figured this out at this point, full-fat coconut milk is my jam. It makes this recipe creamy and a touch sweet. And it brings the soup some healthy fats that will keep you full.
- The bone broth delivers great natural collagen, but to give the soup some extra healing powers I like to add in some Further Food peptides.
- And to top off the magic powers, the turmeric supplies curcumin, a serious inflammation and free-radical fighter.
Golden Crockpot SoupPrint Rate
- handheld immersion blender
- mason jars
- reusable mason jar lids
- 32 oz chicken bone broth
- 24 oz cubed butternut squash
- 16 oz riced cauliflower
- 1 can full fat 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
- Pour chicken broth, squash and cauliflower into the crockpot.
- Add all the spices (cinnamon, nutmeg, garlic, turmeric, rosemary) and stir.
- Turn crockpot on "low" setting and cook for about 3 hours, or until squash is softened.
- Scoop in collagen peptides and stir to dissolve.
- 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.)
- Add can of coconut milk and let it continue to cook on low for 10 minutes.
- Blend again until evenly distributed.
- Add salt and pepper to taste.
- Serve fresh or store in glass containers. Use mason jars for the perfect freezable meal prep.
This recipe is plenty filling on its own (especially if you add the collagen for extra protein), but I like to top it with ground turkey to make it a full meal replacement. And the best part: it’s perfect to freeze! Once it cools, spoon it into mason jars (I love my pint-sized jars + these reusable lids from Amazon), add a scoop of your protein of choice, then freeze. Whenever I make a batch, I always bring a few to my office freezer because it’s the perfect healthy and filling option in a pinch. (Seriously, who needs Lean Cuisine when you’ve got this?)
Well there you have it, everything your fall needs. I hope you love it as much as I do! Let me know what you think below or show me your creations on Instagram!