Creamy Keto Butternut Squash Soup
This creamy keto butternut squash soup is the perfect low-carb comfort food for fall, combining velvety textures with rich flavors.
Ingredients
Main Ingredients
- 1 large butternut squash Choose one that's heavy and solid.
- 2 cloves fresh garlic Minced.
- 1 medium onion Can substitute with shallots.
- 1 cup full-fat coconut milk Can substitute with heavy cream for more richness.
- 4 cups chicken broth Use low-sodium if preferred.
- 2 tablespoons butter or ghee Use olive oil for a dairy-free option.
Optional Ingredients
- 1 dash curry powder For added heat and flavor.
- 1 dash smoked paprika For earthy flavor.
- 1 dash nutmeg Optional for added warmth.
- 1 cup parmesan cheese Use for creaminess and flavor.
- 1 cup cauliflower florets Can be added for a thicker soup.
Instructions
Preparation
- Peel and cube the butternut squash.
- Chop the onion and mince the garlic.
- In a large pot, melt the butter or ghee over medium heat.
Cooking
- Add the chopped onion and minced garlic to the pot. Sauté until translucent.
- Add the cubed butternut squash and chicken broth.
- Bring to a boil, then reduce heat and simmer until the squash is tender.
- Blend the soup until smooth using an immersion blender or in batches in a countertop blender.
- Stir in coconut milk or heavy cream until incorporated.
- Adjust seasoning with salt, pepper, and optional spices.
Notes
For meal prep, let the soup cool before storing in airtight containers. It can be kept in the fridge for up to five days or frozen in portions.