Butternut Squash Soup with Apple & Parmesan


It was one of those Sundays where I hadn't gone grocery shopping for the upcoming week, I didn't feel like doing so really, and yet I also didn't want to order out. I had a butternut squash sitting on my counter for over a week, so I decided I was going to do something with that for dinner. I did a little digging around my fridge to see what else I could scrape up... an onion, some garlic, apples, carrots... sounded like soup would be the answer! I looked at a couple recipes online, but in the end decided to go with my own.

This turned out even better than I could have expected. It's rich in flavor, filling, and quite healthy. The recipe below is the best estimate of all the measurements I used, since I just kind of threw things in a pot. Luckily, you don't need to have exact measurements for soup, as you would if you were baking something. Feel free to use what I used, or sub in your own ingredients - anything goes!


Some of the ingredients below are entirely optional... I like to add collagen to everything possible to give my recipes a little health boost. If you haven't read my post about collagen, check it out here.


  • 1 large butternut squash
  • 1 green apple
  • 1 small red onion
  • 6-8 garlic cloves
  • 1 large carrot
  • 3-4 cups chicken broth (or vegetable)
  • 1 tbsp ghee 
  • 2 tsp truffle oil
  • 2 tsp cinnamon
  • Olive oil
  • Parmesan cheese
  • Salt & pepper to taste
  • 2 scoops of collagen peptides powder (optional)


  1. Preheat the oven to 400 degrees.
  2. Peel the butternut squash and cut into small chunks. Throw on a baking tray with 6-8 whole cloves of garlic mixed in and bake for about 20 minutes or until soft.
  3. While the squash is cooking, chop up the onion, apple, and carrot.
  4. Heat the olive oil and ghee in a large pot over medium heat. Add the chopped onion, carrot, and apple and cook for about 10 minutes until onions are translucent. Add the bone broth and cook on low for another few minutes until the butternut squash is done roasting.
  5. Add the butternut squash and garlic to the pot and cook for another 5-10 minutes on low heat. Add the cinnamon (and whatever other spices you want), truffle oil, salt & pepper, and collagen, and stir.
  6. Pour the mixture into a blender and blend thoroughly until liquified.
  7. Top with parmesan cheese (unless you want to keep this vegan), and serve!