Low Carb Butternut Squash Soup

Name: Low Carb Butternut Squash Soup
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 6
Cuisine: keto
Ingredients: Butternut Squash; Olive Oil; Olive Oil; Garlic; Vegetable Broth, Bouillon Or Consomme; Heavy Cream; Salt; Black Pepper, Ground; Onion Powder; Nutmeg; Basil

379 ratings

Prepare Time 10 minutes

Cook Time 75 minutes

How to make Low Carb Butternut Squash Soup

Preheat an oven to 400 degrees. Prepare a small butternut squash (approx. 2 lbs) by removing the end with the stem and slicing the squash in half lengthwise. Remove the inner seeds with a spoon.
Place the first amount of olive oil in the center of a sheet tray, spreading it to take up about the same amount of space as the squash will. Place the squash down on the olive oil with the skin facing up.
Bake the squash for 45-60 minutes. The exterior may caramelize a little, which is okay. Bake until the squash is completely cooked through and soft. Then, allow it to cool until you can handle it.
Use a fork or spoon to remove the squash from its skin. Gently mash the squash in a bowl - just enough for easier handling later. You should get about 1 ½ c. of mashed squash. Then, set the squash aside for later.
Heat the second amount of olive oil in a large soup pot on low heat. Mince and toss in the garlic cloves. Let them roast for 60-90 seconds - just long enough to get browned and fragrant.
Pour in the vegetable broth. Place on the lid, turn up the heat, and bring the liquid to a strong simmer.
Gently add the squash to the hot broth. Use an immersion blender to emulsify the broth and squash. Then, blend in the heavy cream.
Add all the remaining ingredients to the soup. Return the lid, and let the soup simmer for up to 10 minutes. The flavors will marry and the liquid will thicken slightly.
Serve and enjoy! You should have about 6 cups total of soup.

Ingredients of Low Carb Butternut Squash Soup

Ingredient	Quantity
1. Butternut Squash	1-½ cup, mashed
2. Olive Oil	2 tablespoon
3. Olive Oil	2 teaspoon
4. Garlic	2 clove
5. Vegetable Broth, Bouillon Or Consomme	4 cup
6. Heavy Cream	⅓ cup
7. Salt	0.5 teaspoon
8. Black Pepper, Ground	¼ teaspoon
9. Onion Powder	½ teaspoon
10. Nutmeg	¼ teaspoon
11. Basil	¼ ounce

Low Carb Butternut Squash Soup nutrients

caloriesKCal: 132.529 caloriesKJ: 554.502 totalCarbs: 8.65 diabetesCarbsADA: 8.65 netCarbs: 6.603 diabetesCarbs: 6.61 fiber: 2.033 starch: 1.924 sugar: 2.407 addedSugar: 1.149 sugarAlcohols: 0.013 protein: 1.405 fat: 10.981 transFat: 0.173 monousatFat: 5.598 polyunsatFat: 0.878 omega3Fat: 0.084 omega6Fat: 0.794 saturatedFat: 3.955 cholesterol: 14.941 vitaminA: 409.703 vitaminC: 10.301 vitaminD: 0.208 vitaminE: 1.768 vitaminK: 10.748 vitaminB1: 0.084 vitaminB2: 0.07 vitaminB3: 0.773 vitaminB5: 0.381 vitaminB6: 0.105 vitaminB12: 0.021 potassium: 222.052 magnesium: 21.368 calcium: 43.168 iron: 0.572 zinc: 0.187 copper: 0.065 phosphorus: 31.457 sodium: 639.07 selenium: 0.876 folate: 12.975 choline: 9.502 alcohol: 0 caffeine: 0 gluten: 0 manganese: 0.161 conjugatedLinoleicAcid: 0.025 phyticAcid: 18.46 xylitol: 0 isomalt: 0 sorbitol: 0 maltitol: 0 lactitol: 0 erythritol: 0 pinitol: 0 inositol: 0.001 mannitol: 0.012

Frequently Asked Questions

Author Emily Williams

Low Carb Butternut Squash Soup

Frequently Asked Questions

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