Imagine a bowl of warmth, where velvety butternut squash meets a dance of spices, creating a symphony of flavors that tickle your taste buds. This low carb butternut squash soup is not just a meal; it’s a cozy hug on a chilly day, minus the carb guilt. Dive in and savor the unexpected!
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Last Tuesday was one of those crazy weeknights. Mark was stuck at work, and I had Emily and Ethan bouncing off the walls. I needed something quick and healthy, so I whipped up my favorite Low Carb Butternut Squash Soup in under 20 minutes! Here’s how: I grabbed a pre-cut butternut squash, sautĂ©ed some onions and garlic, then tossed in the squash with veggie broth. A sprinkle of cinnamon and a blend with my immersion blender, and bam! Dinner was ready. The kids loved it, and I felt like a weeknight hero. Recipe Hack: Use pre-cut veggies to save time!
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Origins of Low Carb Butternut Squash Soup
Butternut squash soup has its roots in various culinary traditions, particularly in North America, where the squash is native. Indigenous peoples cultivated squash long before European settlers arrived, using it as a staple food. Over time, the recipe evolved, incorporating local spices and cooking techniques. The low-carb version emerged as dietary preferences shifted, particularly with the rise of ketogenic diets. This soup not only represents comfort food but also reflects a fusion of history, culture, and health consciousness. As families gather around steaming bowls during colder months, the soup becomes a symbol of warmth, nourishment, and shared stories around the table.
Best Time to Enjoy Low Carb Butternut Squash Soup
The ideal season to savor low carb butternut squash soup is undoubtedly autumn. As the leaves change and the air turns crisp, butternut squash becomes abundantly available in markets and farms. This seasonal bounty allows for the freshest ingredients, enhancing the soup's natural sweetness and flavor. Additionally, many cultures celebrate harvest festivals during this time, making squash soups a traditional favorite at gatherings. Embracing this dish in fall not only aligns with the seasonal ingredients but also evokes a sense of coziness, perfect for family meals or solo enjoyment by the fireplace.
Perfect Food Pairings with Low Carb Butternut Squash Soup
To create a well-rounded meal with low carb butternut squash soup, consider pairing it with a fresh arugula salad topped with goat cheese and walnuts. The peppery greens and creamy cheese complement the soup’s sweetness beautifully. For protein, grilled chicken or shrimp can add substance without adding too many carbs. If you're looking for a comforting side, try a low-carb garlic bread made with almond flour. For beverages, a crisp white wine or a refreshing herbal tea can enhance the dining experience, making every bite and sip a celebration of flavors.
Tips and Tricks to Prepare Low Carb Butternut Squash Soup
- Roast the butternut squash before blending to enhance its natural sweetness and depth of flavor.
- Use an immersion blender for a smooth consistency, or blend in batches in a regular blender for ease.
- Add a splash of coconut milk or heavy cream for creaminess without adding too many carbs.
- Season with spices like nutmeg, cinnamon, or ginger to elevate the flavor profile.
- If you're short on time, consider using pre-cut squash or frozen butternut squash to simplify preparation.
Let's Get Started!
Now that you’ve explored the origins, best times to enjoy, perfect pairings, and preparation tips for low carb butternut squash soup, it’s time to get cooking! This dish not only nourishes the body but also warms the soul, making it a fantastic addition to your recipe collection. We invite you to try this delightful soup and share your experiences! Join our community for more delicious recipes and embrace your culinary journey while staying focused on your weight-loss goals. Let's celebrate the joy of cooking and the exploration of new flavors together!
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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