Keto Butternut squash ginger soup

4.89 from 212 votes

An easy, creamy keto butternut squash soup ready in 20 minutes

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Meal

Cuisine: American, European

Servings: 8 cups

Calories: 198.5kcal

Author: Carine Claudepierre

2 tablespoon Extra virgin olive oil
1 small Onion peeled, finely chopped
1 thumb fresh ginger peeled, grated
2 Garlic clove peeled, finely chopped
35 oz Butternut squash peel, scoop out the seeds and strings, cut in large chunks (1 kg)
3 cup Vegetable broth or chicken broth
1 cup heavy cream or canned coconut cream if dairy-free
1/2 teaspoon Salt

Heat olive oil in a large non-stick pan over a medium heat.
Cook onion, ginger and garlic for 3 minutes until fragrant stirring occasionally.
Add butternut squash pieces. Give a good stir, cover and cook for 2 more minutes until fragrant
Add the vegetable broth and salt. Bring to boil, reduce heat and simmer for 15 minutes or until the vegetable pieces are soft and tender.
Stir in heavy cream (or canned coconut cream) and blend soup to a smooth consistency using an immersion stick blender. Season to taste.
Serve with a spoonful of coconut cream or heavy cream, grated Parmesan, cracked black pepper

Note 1: 1 kg (35 oz) before peeling and removing seeds (or 650 g (23 oz) when skin and seeds removed, cut in large pieces)

Note 2 : this soup serve 8 plates/people, 1 cup per plate

Note 3: can be made in a slow cooker