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Creamy Keto Butternut Squash Soup - Keto butternut soup: master this creamy, low-carb recipe for a warm and satisfying meal. Perfect for autumn, incredibly flav

Creamy Keto Butternut Squash Soup

Enjoy this creamy keto butternut squash soup, a flavorful blend of squash and garlic, seasoned perfectly with salt and pepper.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 tbsp Olive oil
  • 6 cups Butternut Squash
  • 3 Cloves Garlic
  • 3/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 4 cups Chicken Broth
  • 1/8 tsp Ground Cloves
  • 1/4 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • 1/2 tsp Thyme

Method
 

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Microwave each whole butternut squash for 6-8 minutes, then cool for 10 minutes.
  3. Cut squash in half, remove skin and seeds, then cube into 1-inch pieces.
  4. Toss squash and garlic with olive oil, salt, and pepper on a baking sheet. Bake for 40 minutes.
  5. Simmer chicken broth with ground cloves, nutmeg, cinnamon, and thyme for 40 minutes.
  6. Blend roasted squash, garlic, and simmered broth until smooth and creamy.
  7. Serve warm, garnished with heavy cream and pumpkin seeds.

Notes

- For a smoother soup, ensure the roasted butternut squash is very tender before blending. If needed, cook for an additional 5-10 minutes until easily pierced with a fork. - Make ahead: This soup can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave. - If you don't have fresh garlic, you can substitute with 1 teaspoon of garlic powder, added to the broth along with the other spices. - For extra richness, swirl in a tablespoon of full-fat coconut milk or heavy cream per serving just before serving.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.