Keto Butternut Squash Soup
There’s nothing more comforting that a good butternut squash soup. This Keto Butternut Squash Soup is super easy to make, deliciously tasty, creamy and smooth, and can be made dairy free.
Servings: 4
Calories: 244kcal
Ingredients
- 3 tablespoon butter ghee or olive oil
- 2 medium celery stalks 80g / 2.8oz
- 8.8 oz / 250g butternut squash peeled + chopped into 1 cm cubes
- 10.6 oz / 300g cauliflower florets chopped into 1 cm cubes
- 2 garlic cloves minced
- 1 teaspoon onion powder
- 1.5 tablespoon fresh thyme leaves 1.5g or 1 tablespoon dried thyme
- 1 tablespoon fresh rosemary chopped (1.5g) or ¾ tablespoon dried rosemary
- salt and pepper to taste
- 5.3 cup / 1.25l chicken stock 2.6 pint
To serve
- 1 tablespoon olive oil
Instructions
- Heat 3 tablespoon of butter, ghee or olive oil in a large saucepan. Once hot, add the celery, butternut squash, cauliflower, garlic, onion powder, thyme, rosemary, salt and pepper and fry on a medium heat for 3 - 4 minutes.
- Add chicken stock and simmer for about 10 - 15 minutes or until the squash is soft. Transfer to a blender and blitz until smooth. Taste and adjust seasoning to your liking.
- Top with olive oil and optional cracked black pepper, fresh thyme and a swirl of cream.
Notes
9.5g net carbs per serving. Makes 4 servings. Approximately 1 ¼ cup or 300ml per serve.
Store in the fridge of up to 3 days or in the freezer for up to 6 months.
Optional soup toppings: toasted pumpkin seeds, a swirl of double cream / heavy cream.
For a dairy free version of this soup, use olive oil to fry the vegetables and decorate with a swirl of coconut cream or coconut milk instead of dairy cream.
Nutrition
Serving: 300ml | Calories: 244kcal | Total Carbohydrates: 12.8g | Protein: 8.8g | Fat: 18.7g | Saturated Fat: 9.1g | Fiber: 3.3g | Sugar: 3.1g