Description
A comforting and creamy butternut squash soup that is dairy-free and keto-friendly.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, peeled and chopped
- 1 3-lbs butternut squash, peeled, seeded, and cubed (approx. 4.5 cups)
- 3 cloves garlic, minced
- 1 tsp dried ground sage
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp ground ginger
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 13.5-oz can unsweetened coconut milk
- 2 cups water
- 3 cups chopped cauliflower
- Toasted pepitas and extra coconut milk (optional; for garnish)
Instructions
- Heat the oil in a large pot or dutch oven over medium high heat. Add the onion and sauté until soft, 4-6 minutes. Add the squash, garlic, sage, rosemary, thyme, ginger, salt and pepper and cook until the squash begins to soften, stirring occasionally, for 8 to 10 minutes.
- Add the coconut milk, water and cauliflower and bring to a boil, reduce heat to a simmer, and cover. Cook until the vegetables are tender, for 20 to 30 minutes.
- Use an immersion blender to blend until smooth or, if you do not have an immersion blender, puree the soup in a blender in batches. Make sure to only fill up the blender about half way, and hold a dish towel over the lid when blending.
- Serve warm topped with toasted pepitas and a swirl of coconut milk, if desired.
- Store leftovers in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
- This soup is perfect for meal prep and can be frozen for later use.
- Adjust the seasoning to taste, adding more salt or spices as desired.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg