Keto Creamy Butternut Squash Soup
Indulge in the rich, velvety goodness of Keto Creamy Butternut Squash Soup, a low-carb twist on a classic comfort food that’s perfect for cozy evenings. This irresistible soup combines roasted butternut squash with aromatic garlic, onion, and fresh thyme, blended into a silky texture with a touch of heavy cream for that luxurious finish. Enhanced with the warming notes of nutmeg and the savory depth of chicken broth, this keto-friendly recipe boasts a balance of flavors without the extra carbs. Ideal for meal prep or a wholesome starter, this creamy squash soup is easy to make and ready in under an hour. Serve it piping hot for an effortlessly satisfying dish that effortlessly fits into your keto lifestyle.
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 3 cloves garlic cloves
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
Instructions
Peel the butternut squash, remove seeds, and chop into 1-inch cubes.
Preheat oven to 400°F (200°C).
On a baking sheet, toss squash cubes with olive oil, salt, and pepper.
Roast in the oven for 25-30 minutes, or until tender, stirring halfway through.
While the squash roast, dice the onion and mince the garlic.
In a large pot, melt the butter over medium heat. Add the onion and sauté until translucent, about 5 minutes.
Add the garlic and sauté for another minute until fragrant.
Once the squash is roasted, add it to the pot along with the chicken broth.
Bring to a boil, then reduce heat and let it simmer for 10 minutes.
Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and purée.
Stir in the heavy cream, thyme, and nutmeg. Adjust seasoning with additional salt and pepper if needed.
Heat the soup gently over low heat until warmed through, about 5 minutes.
Serve hot and enjoy your keto-friendly creamy butternut squash soup.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4704 mg | 205% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 24.7 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3614 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
