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One busy weeknight, when my husband Mark and I were both exhausted from work, I needed to come up with a quick and nutritious meal for our family. I remembered a recipe I had found for a Low Carb Butternut Squash Soup that seemed perfect for the occasion. With some cooking hacks, I managed to whip up this delicious soup in under 20 minutes!
First, I peeled and chopped the butternut squash into small pieces. Then, I quickly sautéed them in a pot with some olive oil. While the squash was cooking, I chopped an onion and added it to the pot. Next, I poured in some vegetable broth and let everything simmer for about 10 minutes.
After that, I used an immersion blender to puree the soup until it was smooth and creamy. To add some extra flavor, I sprinkled in some salt, pepper, and a pinch of nutmeg. Finally, I served the soup in bowls, garnished with a dollop of Greek yogurt and a sprinkle of fresh parsley.
Emily and Ethan, my two children, loved the soup! They couldn't believe that I had made it so quickly. Mark was also impressed by how delicious and filling it was. It was a true weeknight hero meal that saved us from ordering takeout.
If you're in a rush and want to try this recipe, here's a simplified version:
- Peel and chop a butternut squash.
- Sauté the squash with an onion in a pot with some olive oil.
- Add vegetable broth and let it simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Season with salt, pepper, and a pinch of nutmeg.
- Serve with a dollop of Greek yogurt and fresh parsley.
Enjoy this quick and nutritious Low Carb Butternut Squash Soup with your family!
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Origins of Low Carb Butternut Squash Soup:
The origins of low carb butternut squash soup can be traced back to traditional American cuisine, particularly in the northeastern region. Butternut squash itself has a long history, dating back to ancient times in Central and South America. However, the specific recipe for butternut squash soup is believed to have been popularized in the United States during the 18th century.
Best Time to enjoy Low Carb Butternut Squash Soup:
The best time to savor low carb butternut squash soup is during the fall and winter seasons when butternut squash is in abundance. This soup is a comforting and hearty dish that is perfect for warming up on chilly days. In many cultures, butternut squash soup is also associated with Thanksgiving and other holiday celebrations, making it a popular choice during those times.
Perfect Food Pairings with Low Carb Butternut Squash Soup:
Low carb butternut squash soup pairs well with a variety of dishes and beverages. For a well-rounded meal, consider serving it with a side of crusty bread or a green salad. Additionally, you can add a protein element such as grilled chicken or roasted chickpeas to make it a more substantial meal. As for beverages, a crisp white wine or a warm cup of herbal tea complements the flavors of the soup beautifully.
Tips and Tricks to prepare Low Carb Butternut Squash Soup:
- Use an immersion blender or a high-speed blender to achieve a smooth and creamy texture.
- To make the soup extra flavorful, roast the butternut squash before adding it to the soup.
- For a lower carb option, substitute heavy cream with coconut milk or almond milk.
- Add spices like cinnamon, nutmeg, or curry powder to enhance the taste of the soup.
- If you prefer a thicker consistency, simmer the soup for a longer time to reduce the liquid.
Let's get Started!
Low carb butternut squash soup is a delicious and nutritious dish that can be enjoyed throughout the year. Its rich flavors and creamy texture make it a crowd-pleaser for all occasions. So why not give it a try and embark on a culinary adventure? Join our community of food enthusiasts and subscribe to receive more mouthwatering recipes that will help you stay on track with your weight-loss goals. Happy cooking!
Ingredients
- Butternut Squash (1-½ cup, mashed)
- Olive Oil (2 tablespoon)
- Olive Oil (2 teaspoon)
- Garlic (2 clove)
- Vegetable Broth, Bouillon Or Consomme (4 cup)
- Heavy Cream (⅓ cup)
- Salt (0.5 teaspoon)
- Black Pepper, Ground (¼ teaspoon)
- Onion Powder (½ teaspoon)
- Nutmeg (¼ teaspoon)
- Basil (¼ ounce)
Instructions
- Preheat an oven to 400 degrees. Prepare a small butternut squash (approx. 2 lbs) by removing the end with the stem and slicing the squash in half lengthwise. Remove the inner seeds with a spoon.
- Place the first amount of olive oil in the center of a sheet tray, spreading it to take up about the same amount of space as the squash will. Place the squash down on the olive oil with the skin facing up.
- Bake the squash for 45-60 minutes. The exterior may caramelize a little, which is okay. Bake until the squash is completely cooked through and soft. Then, allow it to cool until you can handle it.
- Use a fork or spoon to remove the squash from its skin. Gently mash the squash in a bowl - just enough for easier handling later. You should get about 1 ½ c. of mashed squash. Then, set the squash aside for later.
- Heat the second amount of olive oil in a large soup pot on low heat. Mince and toss in the garlic cloves. Let them roast for 60-90 seconds - just long enough to get browned and fragrant.
- Pour in the vegetable broth. Place on the lid, turn up the heat, and bring the liquid to a strong simmer.
- Gently add the squash to the hot broth. Use an immersion blender to emulsify the broth and squash. Then, blend in the heavy cream.
- Add all the remaining ingredients to the soup. Return the lid, and let the soup simmer for up to 10 minutes. The flavors will marry and the liquid will thicken slightly.
- Serve and enjoy! You should have about 6 cups total of soup.
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