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.
frozen is much easier (12 oz)
frozen is much easier (6 oz)
butter or ghee
13.5 oz can
full-fat coconut milk for low-carb, or regular coconut milk for other diets
chicken or vegetable broth
Salt and pepper to taste
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!
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
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