Golden Crockpot Soup
Servings 8 bowls
Ingredients
- 32 oz chicken bone broth
- 24 oz cubed butternut squash
- 16 oz riced cauliflower
- 1 can full fat coconut milk
- 3 scoops collagen peptides
Spices
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp garlic powder
- 2 tsp turmeric
- 1/2 tsp rosemary
Instructions
- 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.