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.
Preheat the oven to 400 degrees.
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.
Bake the squash for 50-60 minutes or until soft.
In a pot over low heat, combine the coconut milk, bone broth, and seasonings. Stir until well combined.
Add the cooked squash and coconut milk mixture to a blender or food processor and blend until smooth and creamy.
Serve your keto butternut squash soup immediately or store in the fridge/freezer for later.
Optional: try garnishing your keto butternut squash soup with fresh thyme and/or a swirl of coconut milk.
8 servings
1 bowl
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
