Keto Butternut Squash Soup
A silky vegan soup made with roasted butternut squash and bold seasoning—keto-friendly, creamy, and delicious without dairy or guilt.
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 4 cups butternut squash peeled, cubed
- 2 cups vegetable broth
- 1 cup unsweetened almond milk
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Salt and pepper to taste
- 1 tbsp nutritional yeast
- Chopped parsley for sass and garnish
Instructions
- Heat olive oil in a large pot. Add onion and garlic. Sauté until golden and smelling like culinary success.
- Add squash cubes. Cook 5 minutes, stirring like a boss.
- Pour in broth and almond milk. Add cinnamon, nutmeg, salt, and pepper. Stir everything like you mean it.
- Cover and simmer for 25 minutes until squash is fork-tender and your soul feels soothed.
- Blend the soup until creamy and smooth. No lumps, just vibes.
- Stir in nutritional yeast. Adjust seasoning. Garnish with parsley. Serve hot, preferably while wearing fuzzy socks.
Notes
🧾 Nutritional Values (Per Serving)
- Calories: 130
- Total Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
💊 Vitamins & Minerals (Per Serving)
- Vitamin A: 160%
- Vitamin C: 45%
- Potassium: 20%
- Folate: 25%
- Magnesium: 15%
💁♀️ Flavor Tips
- Roast the squash first for caramelized realness.
- Add a splash of coconut milk if you want extra luxe vibes.
- Toss in red pepper flakes for a spicy glow-up.
- Store leftovers in cute jars and pretend you meal-prep like a pro.
- Serve with toasted seeds or kale chips for crunch—because texture is queen.