Get Glowing Skin This Winter With This Creamy Roasted Squash + Apple Bisque
This creamy roasted squash + apple bisque has been on repeat in my kitchen this season for a number of reasons.
- It’s easy to make (and makes lots of leftovers to quickly heat up throughout the week)
- It’s warm, comforting, nutrient-dense and delicious
- It sneaks in a secret ingredient (cue the collagen powder) that keeps my digestion in check and my skin radiant.
Collagen is the building block for your hair, skin and nails. As we age, collagen depletes and breaks down easier and our bodies make less of it, resulting in wrinkles and aging skin (wah waaaah). By adding collagen into your diet it naturally improves your skin’s moisture, elasticity, tone and vibrance, ultimately combatting any signs of aging. I prefer Vital Protein’s marine collagen which is tasteless and adds a nice frothy texture and boost of protien to soups, smoothies and even my morning coffee.
Adding this “secret ingredient” is such an easy way to get that daily nutrient boost your body needs, and when paired with antioxidant-rich squash, inflammation-fighting healthy fats like ghee and coconut oil and fiber-rich apples, you’ve got one seriously superfood soup on your hands (plus it’s way cheaper then getting a facial every week).
I like pairing this soup with a simple spinach salad to add in some greens and topping with pomegranate, avocado and pumpkin seeds for a boost of protein. OR serve as an appetizer at your next holiday party in these cute little ramekins seen photographed (which are only $1.00 at Cost Plus World Market).
Cheers to a happy, healthy and beautiful holiday season!
Creamy Squash + Apple Bisque
- 2 tablespoons organic ghee
- 2 tablespoons organic unrefined coconut oil
- 1 sweet onion, peeled and diced
- 1 large kabocha squash (aka Japanese Pumpkin)
- 2 sweet, tart apples (such as Pink Lady), cored and chopped
- 4 cloves garlic, peeled and minced
- 1 teaspoons sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- one pinch ground cloves
- fresh ground pepper to taste
- 3 cups vegetable stock
- 1 can full fat coconut milk
- 1 tablespoon pure grade b maple syrup (leave out if avoiding sugar or doing Whole30)
- 1 scoop Vital Protein’s Marine Collagen Powder
- Preheat the oven to 425 degrees. Cut pumpkin or kabocha squash into halves and scoop seeds out of the middle. Coat with 1 tablespoon of the coconut oil and sprinkle with sea salt and pepper. Roast 30-45 minutes, flipping over halfway through, until fully cooked.
- While pumpkin or squash is roasting, heat the ghee and remaining tablespoon coconut oil in a heavy-bottomed stockpot, add the onions, and cook over medium-low heat for 10 minutes, or until onions are translucent. Add minced garlic to the top of the onions and cook an additional minute. Then add the spices (sea salt, cinnamon, nutmeg, cloves and pepper) and stir to combine.
- Add the chopped apples, vegetable stock and coconut milk. Cover and simmer over medium low-heat while the squash finishes cooking (about 30 minutes or so). Once squash has been removed from the oven and slightly cooled, scoop out the roasted flesh and transfer into the simmering soup base. Let cook an additional 30 minutes.
- Once the soup is done cooking remove from heat and add in the tbsp of maple syrup and scoop of Vital Proteins Collagen Powder. Then either transfer soup to a high-speed blender or use a hand-held mixer to puree until creamy.
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