Low Carb Creamy Butternut Squash Soup

Indulge in the velvety richness of this **Low Carb Creamy Butternut Squash Soup**, a comforting and wholesome dish perfect for chilly days. Roasted butternut squash forms the heart of this recipe, lending its natural sweetness and depth, while aromatic onions, garlic, and fresh thyme elevate the flavor profile. Infused with warming spices like cinnamon and nutmeg and finished with a touch of heavy cream, this soup achieves a luxurious creaminess without excess carbs. Quick to prepare in just under an hour, it's a satisfying option for anyone seeking a keto-friendly or low-sugar meal. Serve it with a sprinkle of Parmesan for an optional cheesy boost, and enjoy the perfect harmony of hearty, cozy, and nutritious ingredients in every spoonful.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 small butternut squash
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 0.5 cup heavy cream
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 sprigs fresh thyme
• 0.25 cup grated Parmesan cheese (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the butternut squash in half lengthwise and remove the seeds. Brush the cut sides with 1 tablespoon of olive oil.

Step 3

Place the squash cut-side down on a baking sheet lined with parchment paper and roast in the preheated oven for 25-30 minutes until tender.

Step 4

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.

Step 5

Add the minced garlic to the pot and cook for another 1 minute until fragrant.

Step 6

Remove the roasted squash from the oven and let it cool slightly. Scoop out the flesh and add it to the pot with the onions and garlic.

Step 7

Pour in the chicken broth and bring the mixture to a simmer. Add the thyme sprigs and let the soup cook for 15 minutes to meld the flavors.

Step 8

Remove the thyme sprigs and use an immersion blender to puree the soup until it is smooth and creamy. Alternatively, you can blend the soup in batches using a countertop blender.

Step 9

Stir in the heavy cream, nutmeg, cinnamon, salt, and black pepper. Adjust seasoning to taste.

Step 10

If using, stir in the grated Parmesan cheese until melted and fully incorporated.

Step 11

Serve the soup hot, garnished with additional thyme leaves, if desired.

Nutrition Facts

Serving size	(1985.3g)

Amount per serving	% Daily Value*
Calories	1305.2

Total Fat 87.7g	0%
Saturated Fat 39.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 167.6mg	0%
Sodium 2440.5mg	0%
Total Carbohydrate 94.3g	0%
Dietary Fiber 25.3g	0%
Total Sugars 22.3g
Protein 38.9g	0%

Vitamin D 0IU	0%
Calcium 1007.9mg	0%
Iron 5.4mg	0%
Potassium 2255.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.7%

Protein: 11.8%

Carbs: 28.5%