Keto Butternut Squash Soup

Mashed Butternut Squash (Keto + Low Carb!)

Roasted Butternut Squash with Garlic and Herbs - Cooking Classy

Butternut squash is a versatile and delicious vegetable that can be transformed into a variety of tasty dishes. One such dish is roasted butternut squash with garlic and herbs. This recipe from Cooking Classy is perfect for those following a keto or low carb diet.

Ingredients:

• 1 medium butternut squash
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Peel the butternut squash and remove the seeds. Cut it into cubes.
3. In a large bowl, toss the squash cubes with olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.
4. Spread the seasoned squash cubes on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly browned.
6. Remove from the oven and serve hot.

How to prepare:

To prepare this delicious roasted butternut squash dish, start by preheating your oven to 425°F (220°C). Peel the butternut squash and remove the seeds. Cut the squash into cubes.

In a large bowl, toss the squash cubes with olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper. Ensure that the cubes are well coated with the seasoning mixture.

Spread the seasoned squash cubes on a baking sheet lined with parchment paper. Make sure they are in a single layer and not overcrowded.

Place the baking sheet in the preheated oven and roast the squash for 25-30 minutes, or until it is tender and lightly browned. The aroma of the garlic and herbs will fill your kitchen, making your mouth water in anticipation.

Once the squash is roasted to perfection, remove it from the oven and serve it hot. The butternut squash will be soft and slightly caramelized, with a rich and savory flavor enhanced by the garlic and herbs.

Keto Butternut Squash Soup - Low Carb, Gluten-Free, EASY, 5 Ingredients

If you’re looking for a comforting and flavorful soup to warm you up on a chilly day, this keto butternut squash soup is the perfect choice. It’s low carb, gluten-free, and incredibly easy to make with just 5 ingredients.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. In a large pot, combine the cubed butternut squash and broth. Bring to a boil over medium heat.
2. Reduce the heat to low and let the squash simmer until it is soft and easily mashed with a fork, about 15-20 minutes.
3. Using an immersion blender, puree the cooked squash until smooth and creamy.
4. Stir in the heavy cream and garlic powder. Season with salt and pepper to taste.
5. Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
6. Remove from heat and serve hot.

How to prepare:

To prepare this delicious keto butternut squash soup, start by peeling, seeding, and cubing a medium-sized butternut squash. In a large pot, combine the cubed squash and broth, and bring it to a boil over medium heat.

Reduce the heat to low and let the squash simmer until it becomes soft and can be easily mashed with a fork. This process should take about 15-20 minutes, depending on the size of the squash cubes.

Once the squash is cooked and tender, use an immersion blender to puree it until it becomes smooth and creamy. The immersion blender makes the process quick and easy, ensuring a silky texture for your soup.

After pureeing the squash, stir in the heavy cream and garlic powder. Season the soup with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes, allowing the flavors to meld together.

Remove the pot from the heat and serve the soup hot. The creamy texture and rich flavor of the butternut squash combined with the garlic and spices will make this keto butternut squash soup a favorite in your household.

Preparation time: N/A