In a large pot, bring chicken stock and spices to a simmer. Once squash is roasted and ready to go, remove it from the oven. Mix everything so it’s coated well and bake for 40 minutes at 425 degrees. Add peeled garlic cloves, toss in olive oil and then season with salt and pepper. Then, cut the squash into 1 inch cubes and place on a previously prepared, greased baking sheet.
Then simply take a sharp knife and remove the skin while keeping as much flesh as you can intact.
Use a spoon to scoop out all the seeds and discard. Next, you need to remove tops and bottoms and cut the halves lengthwise. To make this keto friendly soup you need to first cut squashes in half and microwave them for about 6-8 minutes and then let them cool down for about 10 minutes. If you’ve never dealt with squash – don’t worry. Grease it up a bit to avoid the squash from sticking to it later. Preheat the oven to 425 degrees and line a baking sheet with parchment paper. It’s an easy soup recipe which perfectly combines all the fall flavors with fewer carbs than the traditional kind. Trust us, this will be hands down one of the best butternut squash soup recipes you’ve ever had. You can also add cayenne pepper or hot sauce if you like your roasted butternut squash soup extra spicy. This recipe calls for a tiny bit of ground cloves and nutmeg to give the soup a rich and warm flavor cinnamon, thyme, black pepper and salt. I’ve always said it that all kinds of herbs and spices are heavily underrated when it comes to the keto diet and the food we eat. Spices & seasonings – here is where it gets awesome.Keep in mind the taste might change a little bit. If you don’t have any, you can use coconut oil. Olive oil – you only need this ingredient to help the butternut squash roast for a bit in the oven.
Can you leave it out or substitute it? Absolutely! You can always add full fat coconut milk or coconut cream instead. Heavy cream – this is an optional ingredient, but if you’re not lactose intolerant we’d recommend you add a splash or two to make a thicker soup.If you’d like to keep this keto butternut squash soup vegetarian simply substitute chicken broth for vegetable broth. You can get the organic store-bought kind or make your own. Chicken broth – also rich in vitamins and minerals, it virtually contains no carbs.Their skin is the number one way to see if you’re buying fresh butternut squash. It also contains more potassium than a banana! Look for squash that has no soft spots on the skin or dark spots in general. Butternut squash – this seasonal vegetable is a wonderful source of vitamins and antioxidants.Bring on the cinnamon, nutmeg, and cloves ladies and gentlemen! Ingredients As per the rest of the ingredients, I’m sure they’re somewhere in your pantry. The only thing you might need to buy is the butternut squash itself if you don’t already have it in your fridge.
Keto Butternut Squash Soup Recipe How to Make Keto Butternut Squash Soup?