Gluten Free Butternut Squash Soup


This Gluten-Free Butternut Squash Soup recipe is prepared quite differently than you may be accustomed to. I want to introduce the great benefits of cooking with collagen to those of you who are not as familiar with its powerful impact on our diets. Collagen is a protein that is abundant within the human body. It is what gives areas like our joints, bones, organs, and skin their structure.


  • 1 large butternut squash (23 pounds), peeled, seeded, and cut into 2-inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon cracked black pepper
  • ¾ cup chopped white onion
  • 1 tablespoon cracked black pepper
  • ¼ teaspoon salt
  • 2 pinches white pepper
  • OPTIONAL: Freshly ground salt and white pepper, to taste
  • Up to 23 cups water, chicken broth, or liquid of your choice, HEATED


  1. Preheat the oven to 425F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Place the butternut squash in a bowl and toss with 1 tablespoon of olive oil and the black pepper.
  4. Place the squash cubes on the baking sheet.
  5. Roast the squash for 20-30 minutes, depending on how “roasted” you want your soup to taste.
  6. In a medium skillet heat your other tablespoon of olive oil over medium heat until warm and add the chopped onion.
  7. Cook, stirring often until the onion has softened and is starting to turn golden on the edges, about 3 to 4 minutes.
  8. Place 2 cups of hot liquid of choice in your blender or Vitamix. If you have an immersion blender see the below notes.
  9. Add in ½ the onion, ¼ teaspoon salt, 2 pinches of white pepper, and ¾ of the roasted squash.
  10. Pulse a few times and then blend. Help the blender as needed with a wooden spoon or spatula to incorporate all the ingredients.
  11. Add the rest of the onions and squash but now only pulse so you end up with some small chunks and texture in your soup.
  12. If you would like to thin out your soup a bit more, add the remaining cup of liquid.
  13. Taste and blend in more salt and pepper, if necessary.
  14. Serve while still hot.
  15. Enjoy!


Soup lasts for about 4-5 days in the refrigerator and freezes beautifully for approximately 3 months.

Immersion Blender Instructions: Do all as above but instead of cooking your onions in a medium skillet. use a large enough pan or iron clad pan to do all the steps and then use your immersion blender to incorporate and mix it all until done.