Creamy Keto Butternut Squash Soup Recipes

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CREAMY KETO BUTTERNUT SQUASH SOUP RECIPE



Creamy keto butternut squash soup recipe image

This creamy keto butternut squash soup is a warming, sweet (and a little bit spicy!), gluten-free recipe that you need to enjoy the fall season to the fullest.

Provided by Anna

Categories     Lunch

Number Of Ingredients 14

1.5 lb 700g medium butternut squash ( peeled and cubed)
3.5 oz 100g or two small carrots, ( peeled and cut)
Sea salt
Freshly ground black pepper
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tsp chipotle pepper powder
4 tbsp 60g unsalted butter (divided)
4 cloves garlic ( minced)
1 50g small yellow onion ( finely chopped)
3 cups 700ml vegetable stock
1 cup 240g heavy cream ( room temperature)
Feta cheese or white cheese for garnishing
Pumpkin seeds for garnishing

Steps:

  • Preheat the oven to 200C (390F).
  • Melt 2 tbsp of butter in a microwave and set aside.
  • In a mixing bowl, combine the cubed butternut squash, carrots, sea salt, freshly ground black pepper, cinnamon, nutmeg, and ground chipotle pepper to taste. Add the melted butter and toss well so all vegetables are completely coated in seasoning and butter. Place everything on a baking tray lined with parchment paper and bake for 15-20 minutes or until golden brown and fork-tender.
  • Meanwhile, heat the rest of the butter in a medium-sized stockpot over a medium heat. Add the onions and garlic and cook until slightly golden. When done, add the vegetable broth and stir well. Add the roasted squash and carrots, bring to a simmer, and let it cook for 10 minutes. Then stir in the heavy cream, bring to a simmer, cook for 5 minutes, and remove from the heat.
  • Taste and add extra salt if needed. Using an immersion blender, puree the soup until creamy and smooth.
  • Pour into soup bowls and garnish with feta cheese crumbs, freshly grounded black pepper, roasted pumpkin seeds. Ready to serve!

Nutrition Facts : ServingSize 1 serving, Calories 264 kcal, Protein 3 g, Fat 22 g, Carbohydrate 14 g, Fiber 4 g, Sugar 4 g

CREAM OF BUTTERNUT SQUASH SOUP



Cream of Butternut Squash Soup image

Butternut squash makes a luscious soup for chilly days when you need warmth from the inside out. We add potatoes and a touch of chicken soup mix. -Tiffany Smith, Cincinnati, Ohio

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 9

4 cups cubed peeled butternut squash (about 1 pound)
2 medium potatoes (about 1 pound), peeled and cubed
1 medium onion, chopped
4 cups water
1 carton (2-1/2 ounces) chicken noodle soup mix
1 cup half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh parsley, optional

Steps:

  • Place the first five ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until squash and potatoes are tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through. If desired, sprinkle servings with parsley.

Nutrition Facts :

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