Keto Butternut Squash Soup

Butternut squash, chicken broth, coconut milk and some seasonings combine together to make into savory Keto butternut squash soup, a beloved comfort food for autumn and winter days. As low in carb, this creamy soup is friendly to low-carb, healthy and paleo diets. Let’s get to know its recipe!

Recipe For Keto Butternut Squash Soup

Keto Butternut Squash Soup feature

  • Prep Time10 min
  • Cook Time1 hr
  • Total Time1 hr 10 min
  • Serving Size8
  • Energy183 cal

Ingredients

  • 1 2-lb butternut squash, cut in half length-wise, seeds removed
  • 4 cup chicken bone broth
  • 1 13.5-oz can coconut milk
  • 2 tbsp avocado oil, divided
  • Sea salt
  • Black pepper
  • 6 cloves garlic, minced
  • 2 tbsp fresh thyme
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg

Method

1
Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment paper.
2
Place the butternut squash halves open side up onto the baking sheet. Brush with a tablespoon of avocado oil. Season with sea salt and black pepper. Flip over, face down.
3
Bake in preheated oven for about 40-55 minutes, until a knife goes in easily.
4
Heat the remaining tablespoon of avocado oil in a large pot over medium heat. Add minced garlic, cinnamon, nutmeg and thyme. Saute for about a minute, until fragrant.
5
Add broth and coconut milk to the pot. Simmer for about 20 minutes, or until the squash is done.
6
Scoop the squash out of the shells into the soup. Use an immersion blender to puree until smooth. Divide and serve.
Swap chicken broth with vegetable broth, vegetarians and vegan can definitely add this creamy soup to their diet. Source: wholesomeyum.com
  • Nutrition Facts

  • Serving Size8
  • Amount per serving
  • Calories183
  • % Daily Value*
  • Total Fat12 g15.38%
  • Total Carbohydrate12 g4.36%
  • Dietary Fiber2 g7.14%
  • Total Sugars2 g
  • Protein6 g12%
Keto Butternut Squash Soup
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