Keto Butternut Squash Soup Recipe
Learn how to make a classic keto butternut squash soup with aromatic spices for an extra kick. And make it by yourself!
Servings 6 servings
Calories 95kcal
Equipment
- Knife
- Microvave oven
- blender
Ingredients
- 6 cups Butternut Squash
- 1/8 tsp Ground Cloves
- 1/4 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1/2 tsp Thyme
- 1/4 tsp Black Pepper
- 3/4 tsp Salt
- 4 cups Chicken Broth
- 3 Cloves Garlic
- 1 tbsp Olive oil
- Heavy Cream Optional
Instructions
- Preheat the oven to 425 degrees.
- Microwave each of the squashes for 6-8 minutes, remove from the microwave and allow to cool for 10 minutes.
- Cut the squash in half widthwise and place it open end down on a cutting board. Slice from the top down to remove the skin all around.
- Remove the tops and bottoms and then cut the halves lengthwise. Use a spoon to scoop out and remove all the seeds.
- Cut the squash into 1inch cubes and place on a lightly greased baking sheet. Toss in the cloves of garlic (peeled) and season with salt, pepper, and olive oil. Mix everything together and bake for 40 minutes.
- While the squash roasts, bring the spices and chicken broth to a simmer on the stove. Simmer for 40 minutes, or until the squash has finished cooking.
- Once the squash has cooked blend the roasted squash with the simmered chicken broth and spices.
- Serve warm with a splash of heavy cream and pumpkin seeds.
Notes
You can also add cayenne pepper or hot sauce if you like your roasted butternut squash soup extra spicy.
Nutrition
Calories: 95kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 870mg | Potassium: 628mg | Fiber: 3g | Sugar: 3g | Vitamin A: 14894IU | Vitamin C: 41mg | Calcium: 83mg | Iron: 1mg