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Creamy Keto Butternut Squash Soup

Yields8 ServingsPrep Time10 minsCook Time50 minsTotal Time1 hr

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.

keto butternut squash soup recipe

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.