Keto Recipe: Keto Butternut Squash Soup

Keto Butternut Squash Soup

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  1. Keto Butternut Squash Soup – in addition to Pumpkin – is a fall classic. You will love the flavors and simplicity of this soup. Also, it’s Clean Keto Approved which means it’s dairy-free!


    2 medium Butternut Squash

    2 medium onion, chopped

    1 Garlic clove, minced

    2 tsp Sage

    1 tsp Curry powder

    1 tbsp Olive Oil

    5 cups vegetable broth

    1/2 cup Coconut Milk



    Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Cut the squash in half and remove the seeds. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper. Turn the squash face down and roast until it is tender and completely cooked through about 40 to 50 minutes. Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering  Add the chopped onion and 1 teaspoon salt. Cook, stirring often until the onion has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender. Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the curry powder, sage, and a few twists of freshly ground black pepper to the blender. Pour 1 cup of the vegetable broth into the blender and blend until smooth Transfer soup to a pot and pour in the remainder of the broth and coconut milk. Season with salt and pepper. Garnish with fresh sage and pepitas.


    Serving Size1


    Total Fat4g


    Net Carbohydrates9g




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