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Creamy Keto Butternut Squash Soup

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  Published on March 12th, 2021
  Reading time: < 1 minute
  Last modified March 8th, 2021
keto butternut squash soup recipe
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This savory keto butternut squash soup recipe is creamy, subtly spiced, and delicious. Plus, the healthy low carb and keto-friendly ingredients make this a winning recipe for any night!
This keto butternut squash soup recipe can be easily doubled to please a crowd, or prepped and frozen to enjoy later.

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Yields8 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr
Ingredients
 2 lbs butternut squash
 4 cups chicken bone broth
 12 oz unsweetened coconut milk
 ¼ tsp nutmeg
 ¼ tsp cinnamon
 1 tsp salt
  tsp black pepper
 2 tbsp olive oil
 ¼ tsp thyme
 1 tbsp minced garlic
Directions
1

Preheat the oven to 400 degrees.

2

Cook the butternut squash by cutting it in half lengthwise. Add salt and olive oil evenly to each half, place facedown on a baking sheet, and place in the oven.

3

Bake the squash for 50-60 minutes or until soft.

4

In a pot over low heat, combine the coconut milk, bone broth, and seasonings. Stir until well combined.

5

Add the cooked squash and coconut milk mixture to a blender or food processor and blend until smooth and creamy.

6

Serve your keto butternut squash soup immediately or store in the fridge/freezer for later.

7

Optional: try garnishing your keto butternut squash soup with fresh thyme and/or a swirl of coconut milk.

Nutrition Facts

Serving Size 1 bowl

Servings 8


Amount Per Serving
Calories 89
% Daily Value *
Total Fat 1.3g2%
Total Carbohydrate 13g5%
Net Carbohydrate 10g4%
Dietary Fiber 3g12%
Protein 7.7g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
 2 lbs butternut squash
 4 cups chicken bone broth
 12 oz unsweetened coconut milk
 ¼ tsp nutmeg
 ¼ tsp cinnamon
 1 tsp salt
  tsp black pepper
 2 tbsp olive oil
 ¼ tsp thyme
 1 tbsp minced garlic

Directions

Directions
1

Preheat the oven to 400 degrees.

2

Cook the butternut squash by cutting it in half lengthwise. Add salt and olive oil evenly to each half, place facedown on a baking sheet, and place in the oven.

3

Bake the squash for 50-60 minutes or until soft.

4

In a pot over low heat, combine the coconut milk, bone broth, and seasonings. Stir until well combined.

5

Add the cooked squash and coconut milk mixture to a blender or food processor and blend until smooth and creamy.

6

Serve your keto butternut squash soup immediately or store in the fridge/freezer for later.

7

Optional: try garnishing your keto butternut squash soup with fresh thyme and/or a swirl of coconut milk.

Creamy Keto Butternut Squash Soup

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