Low Carb Butternut Squash Soup

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Hey there! While butternut squash tends to be a pretty carby vegetable, with 1 cup of butternut squash having anywhere from 13-16 grams of carbs, you can still enjoy this yummy soup on the ketogenic diet as long as you are watching your overall carbs for the day. Remember, usually remaining under 50 grams per day (and ideally under 30 grams) will keep you well into fat burning ketosis mode.

I love butternut squash soup. I use to make one with apple mixed in, but removing it makes this even more Keto friendly. Let me know how you like and what fun additions you tried.

Low Carb Butternut Squash Soup

INGREDIENTS

1 large butternut squash, peeled and cubed (seeds removed)

3 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 tbsp. butter

1 onion, chopped

1 stalk celery, thinly sliced

1 large carrot, chopped

1 tbsp. fresh thyme, plus more for garnish

1 qt. low-sodium chicken broth

DIRECTIONS

  1. Preheat oven to 400º. On a large baking sheet, toss butternut squash with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.

  2. Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.

  3. Add roasted squash and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.)

  4. Serve garnished with thyme. You can also garnish it with some pumpkin seeds or cheese shreds.

  5. Enjoy!!

recipes, Healthy EatingMarkyia Nichols, MDComment