Butternut Squash Soup (Low-Carb, Paleo, Dairy-Free)
A thick and creamy butternut squash soup, this dish is hearty and perfect for a chilly fall evening. Great for those who are gluten-free, grain-free, dairy-free, Paleo, low-carb and ketogenic.
Servings: 4 people
Ingredients
- 2 cups butternut squash frozen is much easier (12 oz)
- 1 cup carrots frozen is much easier (6 oz)
- 1 small white onion
- 2 tablespoons butter or ghee
- 1 13.5 oz can full-fat coconut milk for low-carb, or regular coconut milk for other diets
- 1 cup chicken or vegetable broth (8 oz)
- Salt and pepper to taste
Instructions
- Microwave butternut squash and carrots.
- Chop white onion and saute in butter in a pot.
- Once white onion is softened, add in cooked butternut squash and carrots.
- Add in coconut milk and broth. Bring to a boil, then reduce heat to simmer until ingredients are soft, another 5 minutes or so.
- Puree soup using an immersion blender or upright blender that is heat-safe. Be careful blending hot liquids!
Notes
Nutrition Facts (per serving, recipe makes 4 servings): 303 calories, 23 g fat, 19 g total carbs, 2 g fiber (17 g net carbs), 3 g protein