Keto Butternut Soup
Keto Butternut Soup is a creamy, comforting dish perfect for those following a low-carb or ketogenic lifestyle. This rich soup is made with roasted butternut squash, aromatic spices, and coconut milk, providing a velvety texture and a burst of flavor without the added carbs. It's a simple, hearty meal that's perfect for fall or anytime you're craving a delicious, nourishing soup.
Equipment
- 1 large pot
- 1 immersion blender or blender
- 1 Knife
- 1 Cutting Board
- 1 Large spoon for stirring
- 1 measuring cup
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup full-fat coconut milk
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- Salt and pepper to taste
- Fresh thyme or rosemary optional (for garnish)
Instructions
- Prepare the Squash: Peel, seed, and cube the butternut squash.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 5-7 minutes until softened. Stir in minced garlic and cook for an additional 1-2 minutes.
- Cook the Squash: Add the cubed butternut squash to the pot. Sprinkle with ginger, cinnamon, turmeric, salt, and pepper. Stir to combine and cook for about 5 minutes.
- Add Broth: Pour in the chicken or vegetable broth. Bring to a simmer and cook for 20-25 minutes until the squash is tender.
- Blend the Soup: Remove from heat and use an immersion blender to blend until smooth and creamy. Alternatively, transfer the soup in batches to a blender.
- Stir in Coconut Milk: Return the soup to heat and stir in the full-fat coconut milk. Simmer for another 5 minutes.
- Taste and Adjust Seasonings: Taste the soup and adjust the salt, pepper, or spices as necessary.
- Serve: Ladle the soup into bowls, garnish with thyme or rosemary, and serve hot.
Notes
- Roasting Option: Roasting the butternut squash before adding it to the soup can enhance its flavor. Toss cubed squash in olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes before proceeding with the recipe.
- Spice Variations: Feel free to adjust the spices to suit your tastes. Adding a pinch of cayenne pepper or extra cinnamon can change the flavor profile.
- Texture: If the soup is too thick, add extra broth or coconut milk to reach the desired consistency. If it's too thin, cook it for a few more minutes to reduce.