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Low Carb Butternut Squash Soup Recipe

Gluten Free
Lunch
Vegetarian
★★★★☆
4.5/5
(21 reviews)
By Zylo Nutritionist Team
Low Carb Butternut Squash Soup
Zylo Recipes

Description

Imagine a bowl of pure autumnal warmth, a creamy butternut squash soup that embodies the essence of fall. Its vibrant orange hue hints at the sweet and earthy flavors within, promising a comforting experience with every spoonful. The aroma alone is enough to evoke cozy evenings and crackling fireplaces, as gentle spices dance in the air, hinting at cinnamon, nutmeg, and a touch of ginger.

This soup is more than just a simple dish; it's a celebration of the season's bounty. The butternut squash, roasted to perfection, lends its naturally sweet and slightly nutty flavor, creating a smooth and velvety texture that glides effortlessly across the palate. A swirl of rich cream adds a luxurious touch, enhancing the depth of flavor and creating a truly decadent experience.

The olive oil brings a subtle fruity note, complementing the squash's sweetness and adding a layer of complexity. As you savor each bite, the subtle spice blend unfolds, warming you from the inside out. The gentle heat of ginger plays against the comforting sweetness of cinnamon, while nutmeg adds a hint of earthy intrigue.

The combination of flavors is both familiar and exciting, making this soup a welcome addition to any meal. Whether enjoyed as a starter, a light lunch, or a comforting dinner, this butternut squash soup is sure to please. Its creamy texture and warm, inviting flavors make it a perfect dish for chilly days or any time you crave a touch of autumnal comfort.

Garnish with a sprinkle of toasted pepitas or a drizzle of olive oil for an extra layer of flavor and visual appeal, transforming a simple soup into an elegant culinary creation. This is a soup to be savored, a moment of pure indulgence in a bowl.

Preparation Time

Prep Time
10 min
Cook Time
1 h 15 min
Total Time
1 h 25 min

Nutrition Information

Per 1 8 fl oz serving
C
Calories
100 Kcal
C
Carbs
8 g
Fi
Fiber
2 g
Sugar
4 g
P
Protein
2 g
C
Fats
7 g
Saturated Fats 4 g
Unsaturated Fats 3 g
Cholestrol 20 mg
Sodium 400 mg
Potassium 300 mg
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Ingredients

    1.
    Butternut Squash
    Butternut Squash
    1-½ cup, mashed
    2.
    Olive Oil
    Olive Oil
    2 tablespoon
    3.
    Olive Oil
    Olive Oil
    2 tablespoon
    4.
    Garlic
    Garlic
    2 clove
    5.
    Vegetable Broth, Bouillon Or Consomme
    Vegetable Broth, Bouillon Or Consomme
    4 cup
    6.
    Heavy Cream
    Heavy Cream
    ⅓ cup
    7.
    Salt
    Salt
    0.5 teaspoon
    8.
    Black Pepper, Ground
    Black Pepper, Ground
    ¼ teaspoon
    9.
    Onion Powder
    Onion Powder
    ½ teaspoon
    10.
    Nutmeg
    Nutmeg
    ¼ teaspoon
    11.
    Basil
    Basil
    ¼ ounce

Instructions

    1.
    Preheat an oven to 400 degrees. Prepare a small butternut squash (approx. 2 lbs) by removing the end with the stem and slicing the squash in half lengthwise. Remove the inner seeds with a spoon.
    2.
    Place the first amount of olive oil in the center of a sheet tray, spreading it to take up about the same amount of space as the squash will. Place the squash down on the olive oil with the skin facing up.
    3.
    Bake the squash for 45-60 minutes. The exterior may caramelize a little, which is okay. Bake until the squash is completely cooked through and soft. Then, allow it to cool until you can handle it.
    4.
    Use a fork or spoon to remove the squash from its skin. Gently mash the squash in a bowl - just enough for easier handling later. You should get about 1 "> c. of mashed squash. Then, set the squash aside for later.
    5.
    Heat the second amount of olive oil in a large soup pot on low heat. Mince and toss in the garlic cloves. Let them roast for 60-90 seconds - just long enough to get browned and fragrant.
    6.
    Pour in the vegetable broth. Place on the lid, turn up the heat, and bring the liquid to a strong simmer.
    7.
    Gently add the squash to the hot broth. Use an immersion blender to emulsify the broth and squash. Then, blend in the heavy cream.
    8.
    Add all the remaining ingredients to the soup. Return the lid, and let the soup simmer for up to 10 minutes. The flavors will marry and the liquid will thicken slightly.
    9.
    Serve and enjoy! You should have about 6 cups total of soup.