Golden Butternut Squash Soup


On cold winter nights, there is really nothing more comforting than a big bowl of home-made soup. Nourish your body and give your immune system some extra love with this immune-boosting Golden Butternut Squash Soup, which includes a secret ingredient - withinUs Golden Glow + TruMarine™ Collagen.

This easy-to-make soup is full of antioxidants and anti-inflammatory nutrients and is easy to whip up a batch when you feel your body needs a boost!

Key Ingredients include: 

Butternut squash: Rich in vitamin A (beta-carotene which gives carrots their vibrant colour!) and Vitamin C

Ginger: Along with many other health benefits, ginger has both anti-inflammatory and antioxidant properties

Parsley: Rich in Vitamins K, C, and A



1 small onion 
1 nub (2 inch) fresh ginger 
1 clove fresh garlic 
1 can (approx 2 cups) of butternut squash OR half a roasted butternut squash, pureed 
1 large carrot 
1 apple (sweet - ie. gala) 
1 tbsp coconut oil 
1-2 tsp withinUs Golden Glow + TruMarine™ Collagen
3-4 cups vegetable stock/broth 
Salt & pepper to taste 
½ tsp thyme (optional)
½ tsp sage (optional)

To serve: 

Fresh parsley 
Toasted pumpkin seeds 


  1. Chop and dice the onion, carrot, apple, garlic and ginger.
  2. Heat and melt coconut oil on the stove. 
  3. Add onion to the pan, sauté until translucent.
  4. Add ginger, garlic, and stir for approximately one minute. Add the apple and carrot and sauté until all soft and translucent.
  5. Add in Golden Glow and optional sage and thyme, stir for approximately one minute, until fragrant. 
  6. Turn the stove off and allow the mixture to cool for at least 5 minutes. 
  7. Add the sautéed vegetable mixture to the blender along with the butternut squash puree. Top with broth (start with 3 cups, adding more liquid as necessary for desired consistency). Season with salt and pepper. 
  8. Blend on high until smooth and creamy. 
  9. Pour back into the pot to reheat back on the stove.
  10. Taste and add more salt or pepper to taste if needed.  
  11. Pour into bowls, garnish with fresh chopped parsley and toasted pumpkin seeds for crunch. Best served with a warm slice of fresh sourdough bread on the side.  

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