Low Carb Curried Butternut Squash Soup
This Keto butternut squash soup is rich and warming with heavy cream and aromatic curry spices. Our sweet and creamy soup makes a great lunch or light dinner option, perfect for batch cooking to provide multiple meals throughout the week. This Keto soup is delicious served with toasted Keto bread or buttered low carb rolls.
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit. Peel the butternut squash and dice into 1 inch chunks. Arrange the squash pieces in a single layer across a shallow oven tray. Drizzle over the olive oil and season with salt and pepper. Use your hands to toss the squash in the oil and seasonings. Transfer to the oven and roast for 25 minutes, turning halfway through. The squash should be tender and caramelized around the edges.
Step 2
While the squash is cooking, dice the onion and thinly slice the garlic. Just before the squash is ready, heat the butter in a large saucepan or Dutch oven over a low/ medium heat. Add the onion and garlic. Sweat gently for 2-3 minutes until tender and fragrant.
Step 3
Add 3/4 of the roasted squash pieces to the saucepan with the onion and garlic. Reserve the remaining pieces to one side. Add the curry powder and stir well to combine. Heat the spices through gently for a minute. You may adjust the quantity of spices to suit personal preference.
Step 4
Add the stock to the saucepan. Bring to a gentle boil then reduce to a simmer. Continue to simmer for 5 or so minutes. You may use an alternative stock such as vegetable if preferred. You may also add salt and pepper to season if desired, this will depend on the strength of seasoning in your stock.
Step 5
Remove the pan from the heat. Carefully use a handheld stick blender and blend the soup until velvety smooth and creamy. Alternatively, allow the soup to cool a little and transfer to a free-standing blender to process until smooth. Do not pour boiling hot liquids directly into your blender.
Step 6
Roughly chop the reserved squash pieces. Stir the heavy cream through the soup and divide into four serving bowls. Top the soup with the squash pieces and scatter with freshly chopped cilantro to serve.
Ingredients
- Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
3 cup
- Unsalted Butter
1 tablespoon
- Olive Oil
1 tablespoon
- Curry Powder
1 tablespoon
- Garlic, Fresh
1 clove
- Cilantro
1 tablespoon
- Butternut Squash
½ medium
- White Onion
½ medium – 2 1/2″ diameter
- Heavy Cream
½ cup
- Salt, Sea Salt
¼ teaspoon
- Black Pepper
⅛ teaspoon