Cook Time: 35 Minutes
Total Time: 50 Minutes
7-8 cups cubed butternut squash (fresh)
1 red bell pepper, chopped
1 medium yellow onion, chopped
3 cloves garlic, smashed and peeled
7 cups water
1 tablespoon salt
2 tablespoons sugar, (more if necessary)
1/2 cup heavy cream
1 heaped tablespoon Nova 100% Pure Collagen Powder
Croutons, for garnish (optional)
Chopped fresh thyme, for garnish (optional)
Combine all of the ingredients except for the heavy cream in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes.
Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Taste and adjust seasoning (depending on the sweetness of the vegetables, you may need to add an extra tablespoon of sugar). Ladle the soup into bowls and garnish with croutons and thyme, if desired.