Low Carb Roasted Butternut Squash Soup
Low Carb Roasted Butternut Squash Soup is smooth, delicious and super easy to prepare. It's dairy-free, low in calories and has only 6 net grams of carbs per serving!
Servings 8
Calories 109kcal
Equipment
- Dutch Oven
- Immersion Blender
- Baking Sheets
Ingredients
- 1 medium butternut squash (about 3 pounds) halved and seeded
- 2 cups cauliflower florets
- 4 cups vegetable broth or chicken broth
- 10.5 ounce coconut milk (1) can coconut milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 1/8 tsp turmeric
- 1/8 tsp ground cinnamon
- pinch ground nutmeg
Instructions
- Preheat oven to 400°F. Line rimmed sheet pan with parchment paper or silicone mat.
- Place squash, cut side up on baking sheet. Bake 30 - 40 minutes until squash is soft when squeezed on sides. During last 20 minutes of baking, add cauliflower to the pan.
- When cool enough to handle, scoop flesh from squash into soup pot. Add cauliflower, broth, coconut milk, salt, pepper, cayenne, turmeric, cinnamon and nutmeg. Stir to combine.
- Bring pot to a boil over medium-high heat, then reduce heat and simmer for 10 minutes.
- Using an immersion blender, puree soup until smooth. Or work in batches using a regular blender to puree soup until smooth. (Soup is HOT so work carefully).
- Ladle into bowls and top with additional coconut milk and parsley.
Notes
If using butternut squash chunks, you will need 2-1/2 to 3 cups of raw squash.
Nutrition
Serving: 1cup serving | Calories: 109kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Sodium: 630mg | Potassium: 341mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5844IU | Vitamin C: 23mg | Calcium: 37mg | Iron: 2mg