Low-Carb Spiced Butternut Squash Soup

This low-carb spiced butternut squash soup is a warm and comforting dish, perfect for those looking to enjoy a flavorful meal while keeping carbohydrates in check. The soup is made with roasted butternut squash, aromatic spices, and a creamy finish.

The recipe is simple and can be prepared in under an hour, making it a great option for a quick weeknight dinner or a cozy weekend lunch.

Warm and Comforting Flavors

A bowl of spiced butternut squash soup offers a delightful warmth that is perfect for chilly days. The vibrant orange hue of the soup is visually inviting, promising a rich and satisfying experience with every spoonful.

This dish combines the natural sweetness of roasted butternut squash with a blend of aromatic spices. The result is a creamy texture that feels indulgent yet healthy, making it a wonderful choice for those looking to enjoy a comforting meal without excessive carbohydrates.

Creating the Perfect Base

The foundation of this soup begins with roasting the butternut squash. This step enhances the natural flavors, bringing out a caramelized sweetness that pairs beautifully with spices like cumin and cinnamon.

In addition to the squash, sautéing onions, garlic, and ginger adds depth to the flavor profile. These aromatics create a fragrant base that elevates the soup, ensuring each bite is packed with warmth and comfort.

Spices that Elevate

Spices play a crucial role in transforming a simple soup into a culinary delight. Ground cumin and nutmeg contribute earthy notes, while cinnamon adds a hint of sweetness.

The careful balance of these spices not only enhances the flavor but also provides a cozy aroma that fills the kitchen, making it an inviting space for anyone nearby.

Blending for Creaminess

Once the ingredients are combined and simmered, blending the soup creates a smooth and creamy texture. An immersion blender is ideal for this task, allowing for easy pureeing right in the pot.

If a richer finish is desired, a splash of coconut milk or heavy cream can be stirred in. This optional addition adds a luxurious creaminess that complements the spices and sweetness of the squash.

Garnishing for Presentation

Garnishing the soup with fresh cilantro or parsley not only adds a pop of color but also introduces a fresh, herbal note that brightens the overall flavor.

Serving the soup in a rustic bowl on a wooden table enhances the cozy atmosphere, making it an inviting dish for gatherings or a quiet night in.

Perfect Pairings

This spiced butternut squash soup pairs wonderfully with crusty bread or a light salad, making it a versatile option for any meal. Its comforting nature makes it suitable for both casual lunches and elegant dinners.

Whether enjoyed alone or as part of a larger spread, this soup is sure to become a favorite for its warmth, flavor, and inviting presentation.

Easy Low-Carb Butternut Squash Soup Recipe

This soup features roasted butternut squash blended with vegetable broth, garlic, ginger, and spices for a rich flavor. It takes about 40 minutes from start to finish and serves 4 people.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup coconut milk or heavy cream (optional)
• Chopped cilantro or parsley for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Roast the Squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
3. Sauté Aromatics: In a large pot, heat a little olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Stir in the garlic and ginger, cooking for another minute.
4. Combine Ingredients: Add the roasted butternut squash, vegetable broth, cumin, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. If using, stir in the coconut milk or heavy cream for added richness.
6. Serve: Ladle the soup into bowls and garnish with chopped cilantro or parsley, if desired. Serve hot.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

• Servings: 4 bowls
• Calories: 180kcal
• Fat: 8g
• Protein: 3g
• Carbohydrates: 20g

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