Jun 26
This creamy and comforting keto butternut squash soup is ideal for a cold winter day. The butternut squash adds a sweet and nutty flavor to the soup, while the heavy cream adds richness and creaminess. This recipe is also low carb and keto.
Instructions: Melt the butter in a large pot over medium heat. Cook until the onion and garlic are softened, about 5 minutes. Combine the butternut squash, chicken broth, salt, and pepper in a mixing bowl. Bring to a boil, then reduce to a low heat. Simmer for 15-20 minutes, or until the squash is tender. Puree the soup with an immersion blender or a regular blender until smooth. Heat through after adding the heavy cream. Serve immediately.
Keto Butternut Squash Soup with Kiwi and Cherries