CREAMY KETO BUTTERNUT SQUASH SOUP RECIPE
This creamy keto butternut squash soup is a warming, sweet (and a little bit spicy!), gluten-free recipe that you need to enjoy the fall season to the fullest.
Provided by Anna
Categories Lunch
Number Of Ingredients 14
Steps:
- Preheat the oven to 200C (390F).
- Melt 2 tbsp of butter in a microwave and set aside.
- In a mixing bowl, combine the cubed butternut squash, carrots, sea salt, freshly ground black pepper, cinnamon, nutmeg, and ground chipotle pepper to taste. Add the melted butter and toss well so all vegetables are completely coated in seasoning and butter. Place everything on a baking tray lined with parchment paper and bake for 15-20 minutes or until golden brown and fork-tender.
- Meanwhile, heat the rest of the butter in a medium-sized stockpot over a medium heat. Add the onions and garlic and cook until slightly golden. When done, add the vegetable broth and stir well. Add the roasted squash and carrots, bring to a simmer, and let it cook for 10 minutes. Then stir in the heavy cream, bring to a simmer, cook for 5 minutes, and remove from the heat.
- Taste and add extra salt if needed. Using an immersion blender, puree the soup until creamy and smooth.
- Pour into soup bowls and garnish with feta cheese crumbs, freshly grounded black pepper, roasted pumpkin seeds. Ready to serve!
Nutrition Facts : ServingSize 1 serving, Calories 264 kcal, Protein 3 g, Fat 22 g, Carbohydrate 14 g, Fiber 4 g, Sugar 4 g
CREAMY LOW CARB PALEO BUTTERNUT SQUASH SOUP RECIPE WITH COCONUT MILK
This paleo butternut squash soup recipe is so comforting for fall and winter! Creamy low carb butternut squash soup with coconut milk is dairy-free, nut-free and super easy to make.
Provided by Maya Krampf
Categories Soup
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.
- Place the butternut squash halves open side up onto the baking sheet. Drizzle with a tablespoon of avocado oil. Sprinkle with sea salt and black pepper. Flip over, face down.
- Roast the butternut squash in the oven for about 40-55 minutes, until a knife goes in easily.
- When the squash is about 30 minutes into roasting, heat the remaining tablespoon of avocado oil in a large pot over medium heat. Add the minced garlic, cinnamon, nutmeg and thyme. Saute for about a minute, until fragrant.
- Add the broth and coconut milk. Simmer for about 20 minutes, or until the squash is done.
- Scoop the squash out of the shells into the soup. Use an immersion blender to puree until smooth.
Nutrition Facts : Calories 183 kcal, Carbohydrate 12 g, Protein 6 g, Fat 12 g, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
KETO BUTTERNUT SQUASH AND FENNEL SOUP
Healthier and tasty - no oil or sugar in this vegetable soup.
Provided by M-O-T
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h35m
Yield 12
Number Of Ingredients 8
Steps:
- Place a large pot over high heat. Add onions, mixing constantly until golden without lowering the heat, 5 to 10 minutes. Add butternut squash and fennel. Add just enough water to stir vegetables without covering. Bring to a boil. Season with sucralose, cinnamon, salt, and pepper and reduce heat. Simmer soup until tender and thick, about 1 hour.
- Blend soup using a stick blender until mostly smooth with a few chunks.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 46.2 g, Fat 0.5 g, Fiber 8.7 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 48.9 mg, Sugar 9.1 g
ROASTED BUTTERNUT SQUASH AND FENNEL SOUP WITH CITRUS
Roasted butternut squash, fresh fennel, onions, and garlic are blended with spices, marmalade, and cream for a deliciously decadent soup that's the perfect starter for your holiday feast! My favorite way to garnish the soup is to whip up additional heavy cream until soft peaks form, then top each bowl with a small dollop. I then lightly drizzle each dollop with extra marmalade that's been melted in the microwave for 10 to 20 seconds.
Provided by France C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with parchment paper.
- Combine butternut squash, fennel, onion, and garlic on the baking sheet. Drizzle with oil and salt and toss until well combined.
- Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.
- Puree 1/2 of the vegetable mixture in a blender with 1/2 of the broth until smooth. Pour mixture into a large saucepan set over low heat. Puree the rest of the vegetables and broth; add to the saucepan.
- Stir in marmalade and pumpkin and heat through over low heat. Stir in cream before serving. Season with salt and pepper.
Nutrition Facts : Calories 298.1 calories, Carbohydrate 42.1 g, Cholesterol 31.2 mg, Fat 14.8 g, Fiber 6.2 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 1041 mg, Sugar 14.7 g
BUTTERNUT SQUASH AND APPLE SOUP
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h40m
Yield 8 servings
Number Of Ingredients 23
Steps:
- Melt the butter in a large pot over medium heat, and cook until it turns nut brown. Add the leeks and cook until slightly softened, about 2 minutes. Add the garlic and saute briefly to release its fragrance.
- Add the squash and apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes. Stir in the Toasted Spice Rub and cook briefly to toast it, about 1 minute.
- Add the stock or broth-water mixture, bring to a simmer, and partially cover. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes.
- Transfer in batches to a blender or food processor and blend until smooth. Return to the pot, reheat to serving temperature, and season with salt.
- Divide the soup among warmed bowls and garnish each portion with some of the walnuts, if using. Serve immediately.
- In a small heavy pan over medium heat, combine the fennel seeds, coriander seeds, and peppercorns. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
- Yield: about 1 cup
- In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
- Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of unmelted sugar remain on the nuts, they will not fry properly.
- Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds per batch; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
- In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and the pepper.
- While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
- Yield: 4 cups
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