Low Carb Curried Butternut Squash Soup Recipe

Gluten Free
Lunch
Main Dishes
4/5
(7 reviews)
Low Carb Curried Butternut Squash Soup
Zylo Recipes

Description

Imagine a bowl of pure comfort: a butternut squash soup that's both rich and deeply satisfying. The vibrant orange hue hints at the sweetness within, perfectly balanced by the warmth of aromatic curry spices. Each spoonful delivers a velvety smooth texture, coating your palate with a luxurious creaminess.

This soup is more than just a meal; it's an experience. The subtle sweetness of the squash melds seamlessly with the earthy notes of curry, creating a symphony of flavors that dance on your tongue. It's a delightful way to nourish your body and soul, offering a comforting embrace on a chilly day or a light yet fulfilling meal any time of year.

Its creamy texture makes it perfect as a light lunch or dinner. The recipe uses cream and butter to create this smooth, velvety texture. For a twist, consider garnishing with a swirl of coconut cream and a sprinkle of toasted pumpkin seeds for added texture and visual appeal.

You can also try a dollop of plain yogurt or a few drops of chili oil for an extra layer of flavor. Prepare a large batch on the weekend and enjoy throughout the week. Pair it with a simple side salad, or enjoy it on its own as a warming and nourishing dish.

You can also substitute butter with coconut oil and heavy cream with coconut cream in equal amounts for a unique flavor. No matter how you choose to serve it, this butternut squash soup is sure to become a staple in your kitchen, a go-to recipe whenever you crave a bowl of pure, unadulterated comfort. It's a celebration of simple ingredients transformed into something truly special.

Preparation Time

Prep Time
15 min
Cook Time
32 min
Total Time
47 min

Nutrition Information

Per 1 bowls serving
C
Calories
300 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
7 g

P
Protein
8 g

C
Fats
25 g
Saturated Fats 15 g
Unsaturated Fats 9 g

Cholestrol 75 mg
Sodium 450 mg
Potassium 700 mg
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Ingredients

    1.
    Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
    Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
    3 cup
    2.
    Unsalted Butter
    Unsalted Butter
    1 tablespoon
    3.
    Olive Oil
    Olive Oil
    1 tablespoon
    4.
    Curry Powder
    Curry Powder
    1 tablespoon
    5.
    Garlic, Fresh
    Garlic, Fresh
    1 clove
    6.
    Cilantro
    Cilantro
    1 tablespoon
    7.
    Butternut Squash
    Butternut Squash
    ½ medium
    8.
    White Onion
    White Onion
    ½ medium - 2 1/2" diameter
    9.
    Heavy Cream
    Heavy Cream
    ½ cup
    10.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    11.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Preheat the oven to 400 degrees Fahrenheit. Peel and dice the butternut squash into 1-inch chunks. Arrange in a single layer on a shallow oven tray, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly. Roast for 25 minutes, turning halfway, until tender and caramelized.
    2.
    While the squash roasts, dice the onion and thinly slice the garlic. Just before the squash is ready, melt the butter in a large saucepan or Dutch oven over low-medium heat. Add the onion and garlic, and sweat gently for 2-3 minutes until tender and fragrant.
    3.
    Add 3/4 of the roasted squash to the saucepan with the onion and garlic, reserving the remaining pieces. Add the curry powder and stir well to combine. Gently heat the spices for a minute, adjusting the quantity to taste.
    4.
    Pour the stock into the saucepan. Bring to a gentle boil, then reduce to a simmer for about 5 minutes. Season with salt and pepper to taste, if needed, depending on the stock's seasoning.
    5.
    Remove the pan from the heat. Carefully blend the soup with a handheld stick blender until velvety smooth. Alternatively, cool slightly and transfer to a free-standing blender. Avoid pouring boiling hot liquids directly into the blender.
    6.
    Roughly chop the reserved squash pieces. Stir the heavy cream into the soup and divide into four serving bowls. Top with the chopped squash pieces and scatter with freshly chopped cilantro to serve.