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Creamy Keto Butternut Squash Soup

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
Course Soup
Cuisine American
Servings 6
Calories 250 kcal

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

Instructions
 

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

Notes

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.