Keto Butternut Squash Soup
Velvety, cozy, and secretly keto, this butternut squash soup is packed with flavor, fiber, and sass—minus the dairy and regret.
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 3 cups peeled cubed butternut squash
- 1 small carrot chopped
- 2 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp fresh ginger grated
- ½ tsp ground cinnamon
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp lemon juice
- Optional: chopped chives pumpkin seeds, swirl of coconut cream
Instructions
- Heat olive oil in your pot. Add chopped onion and garlic. Cook 3–4 minutes until soft and smelling divine.
- Toss in squash, carrot, and ginger. Stir like you’re hiding secrets. Cook for 5 more minutes.
- Pour in broth, add cinnamon, salt, and pepper. Bring it to a dramatic simmer.
- Cover and cook for 15–20 minutes, or until everything is soft and emotionally ready.
- Blend until creamy using your blender or immersion blender. No chunks unless you like living dangerously.
- Stir in coconut milk and lemon juice. Simmer 3 minutes. Taste-test like a fancy food critic.
- Serve hot with toppings. Look smug while eating.
Notes
🧪 Nutritional Values (Per Serving):
- Calories: 210
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
💊 Vitamins & Minerals (Per Serving):
- Vitamin A: 130%
- Vitamin C: 55%
- Vitamin K: 25%
- Magnesium: 15%
- Potassium: 20%
💡 Tips to Level Up This Soup (Because You Deserve Flavors That Slap):
- Add a pinch of nutmeg for that “Pinterest-level cozy” feel.
- Want spice? Red pepper flakes work wonders.
- Roast the squash first if you're feeling fancy or trying to impress someone.
- Top with crispy kale or air-fried tofu croutons if you like drama.
- Store leftovers in a mason jar to feel smug and sustainable.