Description
Enjoy this creamy and comforting Keto Butternut Squash Soup. It is quick, easy, and perfect for a healthy meal.
Ingredients
Scale
- 3 tablespoon butter, ghee, or olive oil
- 2 medium celery stalks (80g / 2.8oz)
- 8.8 oz / 250g butternut squash, peeled and chopped
- 10.6 oz / 300g cauliflower florets, chopped
- 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 3/4 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 butter, ghee, or olive oil in a large saucepan. Add celery, butternut squash, cauliflower, garlic, onion powder, thyme, rosemary, salt, and pepper. Fry on medium heat for 3-4 minutes.
- Add chicken stock and simmer for 10-15 minutes, or until squash is soft. Transfer to a blender and blend until smooth. Adjust seasoning.
- Top with olive oil and optional black pepper, fresh thyme, and cream.
Notes
- 9.5g net carbs per serving. Makes 4 servings (300ml per serve).
- Store in the fridge for up to 3 days or in the freezer for up to 6 months.
- Optional toppings: toasted pumpkin seeds, double cream, or heavy cream.
- For dairy-free, use olive oil and coconut cream/milk instead of dairy cream.
Nutrition
- Serving Size: 300ml
- Calories: 244kcal
- Sugar: 3.1g
- Sodium: Not specified
- Fat: 18.7g
- Saturated Fat: 9.1g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 12.8g
- Fiber: 3.3g
- Protein: 8.8g
- Cholesterol: Not specified