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!
Keto Butternut Squash Soup
Course: Soups, Lunch, DinnerCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
1
hourCalories
183
kcalButternut 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.
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
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment paper.
- 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.
- Bake in preheated oven for about 40-55 minutes, until a knife goes in easily.
- 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.
- Add broth and coconut milk to the pot. Simmer for about 20 minutes, or until the squash is done.
- Scoop the squash out of the shells into the soup. Use an immersion blender to puree until smooth. Divide and serve.
Notes
- Swap chicken broth with vegetable broth, vegetarians and vegan can definitely add this creamy soup to their diet.