Keto Butternut Squash Soup

Name: Keto Butternut Squash Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving
Ingredients: 3 tablespoon butter; 2 medium celery stalks; 8.8 oz / 250g butternut squash; 10.6 oz / 300g cauliflower florets; 2 garlic cloves; 1 teaspoon onion powder; 1.5 tablespoon fresh thyme leaves; 1 tablespoon fresh Rosemary; salt and pepper to taste; 5.3 cup / 1.25l chicken stock; 1 tablespoon olive oil

User Reviews

5.0

33 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4
Calories
244 kcal
Course
Main Course
Cuisine
British

Keto Butternut Squash Soup

Raiden Walker

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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.

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Ingredients

Servings

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

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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

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 Information

Show Details

Serving 300ml Calories 244kcal (12%) Total Carbohydrates 12.8g Protein 8.8g (18%) Fat 18.7g (29%) Saturated Fat 9.1g (46%) Fiber 3.3g (13%) Sugar 3.1g (6%)