How To Make Low Carb Butternut Squash Soup Recipe
A creamy soup that is low in carbs and perfect for fall.
Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes
Serves:
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
Instructions
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In a large pot, sauté onion and garlic until soft.
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Add butternut squash and broth, and bring to a boil. Reduce heat and let simmer until squash is soft.
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Using a blender, puree soup until smooth.
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Return soup to pot, add heavy cream and nutmeg, and season with salt and pepper to taste.
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Heat until warmed through, but do not boil.
Nutrition
- Calories : 205kcal
- Total Fat : 11g
- Saturated Fat : 7g
- Cholesterol : 41mg
- Sodium : 314mg
- Total Carbohydrates : 22g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 4g
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