Keto Butternut Squash Soup
Keto Butternut Squash Soup
Servings
4
servings
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Ingredients
1 medium butternut squash (about 2 ½ lbs), peeled, seeded, and cubed
2 tablespoons olive oil (or avocado oil for a neutral flavor)
1 teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 small yellow onion, diced
2 garlic cloves, minced
4 cups vegetable broth (or chicken broth for more flavor)
½ cup canned full-fat coconut milk (plus more for drizzling)
1 tablespoon apple cider vinegar (adds brightness)
Optional: pinch of cayenne for subtle heat
Optional garnish: toasted pumpkin seeds, fresh thyme, coconut cream swirl
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss squash cubes with 1 tablespoon olive oil, cinnamon, cumin, paprika, salt, and pepper. Spread on the baking sheet and roast for 25 to 30 minutes, until soft and lightly browned.
- Sauté aromatics: In a large soup pot, heat remaining oil over medium heat. Add onion and cook 5 minutes until translucent. Add garlic and cook 1 minute more.
- Combine & simmer: Add roasted squash to the pot along with broth. Bring to a simmer and cook for 10 minutes to blend flavors.
- Blend: Use an immersion blender to purée the soup until smooth. (Or carefully transfer to a blender in batches.)
- Finish: Stir in coconut milk and apple cider vinegar. Simmer 2 more minutes. Taste and adjust seasoning.
- Serve: Ladle into bowls and garnish with coconut cream, pumpkin seeds, or fresh herbs.
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