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Delicious Keto Butternut Squash Soup | Easy Low Carb Fall Delight

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Use an immersion blender or transfer soup in batches to a blender and puree until smooth and creamy.
  5. 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

Find it online: https://www.receipster.com/keto-butternut-squash-soup/

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