Ingredients:
- 1 ½ cups roasted butternut squash (cubed)
-
1 cup water
-
½ scoop chicken-flavored bone broth collagen
-
½ cup green enchilada sauce
-
½ small onion, diced
-
1 clove garlic, minced
-
½ teaspoon cumin
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¼ teaspoon smoked paprika
-
¼ teaspoon salt (adjust to taste)
-
2 tablespoons of Greek yogurt (optional, for creaminess)
-
2 teaspoons lime juice
- Fresh cilantro & pumpkin seeds for garnish
Instructions:
- Sauté onion and garlic in a small pot over medium heat until softened.
- Add butternut squash, green enchilada sauce, water, bone broth collagen, cumin, paprika, and salt. Stir well.
- Simmer for 10 minutes, then blend until smooth using an immersion blender.
- Stir in Greek yogurt (if using) and lime juice. Adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro and pumpkin seeds.
