Low Carb Butternut Squash Soup Food

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CREAMY LOW CARB PALEO BUTTERNUT SQUASH SOUP RECIPE WITH COCONUT MILK



Creamy Low Carb Paleo Butternut Squash Soup Recipe with Coconut Milk image

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

1 2-lb Butternut squash ((cut in half length-wise, seeds removed))
2 tbsp Avocado oil ((divided))
Sea salt
Black pepper
6 cloves Garlic ((minced))
2 tbsp Fresh thyme
1/2 tsp Cinnamon
1/8 tsp Nutmeg
4 cup Chicken bone broth ((or any broth of choice))
1 13.5-oz can Coconut milk

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

LOW FAT BUTTERNUT SQUASH SOUP



Low Fat Butternut Squash Soup image

Make and share this Low Fat Butternut Squash Soup recipe from Food.com.

Provided by KitchenWitch77

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

4 1/2 cups butternut squash, peeled and cubed
1 medium onion, chopped
2 cups low-fat chicken broth
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1 1/2 teaspoons garam masala
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
2/3 cup low-fat plain yogurt

Steps:

  • Cut squash into quarters and seed; place in a plastic bag and microwave on HIGH for approximately 5 minutes.
  • Remove from bag, peel and chop.
  • Place squash, onion, broth, and spices in saucepan and bring to a boil over medium-high heat.
  • Reduce heat and simmer for 25 minutes or until squash is fully cooked.
  • Remove from heat and puree with a stick blender until smooth.
  • Reduce heat on stove to low and slowly stir in plain yoghurt.
  • Add more spices if needed.
  • Reheat and serve.

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