Delicious Keto Butternut Squash Soup | Easy Low Carb Fall Delight
Think a creamy, comforting butternut squash soup can’t be keto-friendly? Think again. This Delicious Keto Butternut Squash Soup | Easy Low Carb Fall Delight proves that you don’t have to sacrifice flavor or tradition to stay on track with your low-carb lifestyle, offering a bowl of autumn warmth with just 8g net carbs per serving.
By cleverly substituting high-carb ingredients with wholesome, low-carb alternatives, this recipe delivers the same velvety texture and rich, sweet-savory flavor profile you crave. It’s the perfect centerpiece for a cozy fall meal that everyone at the table can enjoy, regardless of their dietary preferences.
Delicious Keto Butternut Squash Soup | Easy Low Carb Fall Delight
A creamy, rich, and comforting keto-friendly butternut squash soup made with roasted butternut squash and cauliflower, fresh herbs, onion, and garlic. Perfect for a low-carb fall meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Method: Soup
- Cuisine: American
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 cup cauliflower florets
- 1 stalk celery, chopped
- 2 tablespoons butter (or olive oil for dairy-free)
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups chicken broth
- Salt and pepper to taste
- Optional toppings: olive oil, cracked black pepper, fresh thyme, cream or coconut milk
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash and cauliflower with a little olive oil and roast for 25-30 minutes until tender and slightly caramelized.
- In a large saucepan, heat butter over medium heat. Add celery, garlic, onion powder, thyme, rosemary, salt, and pepper. Sauté until fragrant and celery is softened.
- Add the roasted butternut squash and cauliflower to the saucepan. Pour in chicken broth and bring to a simmer. Cook for 10-15 minutes to blend flavors.
- Use an immersion blender or transfer soup in batches to a blender and puree until smooth and creamy.
- Taste and adjust seasoning as needed. Serve hot, drizzled with olive oil and garnished with fresh thyme and a swirl of cream or coconut milk if desired.
Notes
Roasting the butternut squash and cauliflower enhances the soup’s natural sweetness and depth of flavor. Use an immersion blender for easy pureeing directly in the pot. For a dairy-free version, substitute butter with olive oil and cream with coconut milk.
Nutrition
- Calories: 270
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Frequently Asked Questions
Can I make this Delicious Keto Butternut Squash Soup ahead of time?
Yes, this soup is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months. Reheat gently on the stove, adding a splash of broth or water if needed.
Is butternut squash actually keto-friendly?
Butternut squash is lower in carbs than many other starchy vegetables, making it suitable for keto in moderation. This recipe uses a reasonable portion to keep it low carb, ensuring you can enjoy this Delicious Keto Butternut Squash Soup without breaking ketosis.
What can I use to thicken the soup without adding carbs?
For a creamy, thick texture without extra carbs, blend the soup until smooth. You can also add a touch of heavy cream or full-fat coconut milk. Avoid flour or cornstarch to keep this Easy Low Carb Fall Delight truly keto-friendly.
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