Keto Recipe: Keto Butternut Squash Soup

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Keto Butternut Squash Soup

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4 COMMENTS

  1. I have had this recipe saved for so long and finally did it. It is delicious! Thank you! We dont have a big enough blender so we put the roasted squash, curry, garlic and Sage into the food processor and slowly added some broth to help it along. We then added everything to a pot with the remaining broth and milk.

    We also roasted the squash at 375 for a bit over an hour because it worked with a schedule a bit more. It caramelized the squash and added some amazing flavor.
    Anyway, thank you again! Delicious!

  2. Keto Butternut Squash Soup – in addition to Pumpkin – is a fall classic. But if you’ve followed a keto or low-carb diet for any amount of time, you’ll know the butternut squash is not a vegetable that is included on the low-carb vegetable list.

    INGREDIENTS

    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 

    [FULL RECIPE HERE](https://eatbefitexplore.com/butternut-squash-soup/)

    INSTRUCTIONS

    Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. 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 in 5 cups vegetable broth and coconut milk.

    NUTRITION INFORMATION:

    SERVING SIZE: 1

    CALORIES: 115

    TOTAL FAT: 4g

    CARBOHYDRATES: 12g

    FIBER: 3g

    PROTEIN: 5g

    PREP TIME: 10 minutes
    COOK TIME: 40 minutes
    TOTAL TIME: 50 minutes

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