Best Keto Butternut Squash And Fennel Soup Recipes

CREAMY KETO BUTTERNUT SQUASH SOUP RECIPE

Creamy keto butternut squash soup recipe image

This creamy keto butternut squash soup is a warming, sweet (and a little bit spicy!), gluten-free recipe that you need to enjoy the fall season to the fullest.

Provided by Anna

Categories Lunch

Number Of Ingredients 14

Ingredients

1.5 lb 700g medium butternut squash ( peeled and cubed)
3.5 oz 100g or two small carrots, ( peeled and cut)
Sea salt
Freshly ground black pepper
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tsp chipotle pepper powder
4 tbsp 60g unsalted butter (divided)
4 cloves garlic ( minced)
1 50g small yellow onion ( finely chopped)
3 cups 700ml vegetable stock
1 cup 240g heavy cream ( room temperature)
Feta cheese or white cheese for garnishing
Pumpkin seeds for garnishing

Steps:

Preheat the oven to 200C (390F).
Melt 2 tbsp of butter in a microwave and set aside.
In a mixing bowl, combine the cubed butternut squash, carrots, sea salt, freshly ground black pepper, cinnamon, nutmeg, and ground chipotle pepper to taste. Add the melted butter and toss well so all vegetables are completely coated in seasoning and butter. Place everything on a baking tray lined with parchment paper and bake for 15-20 minutes or until golden brown and fork-tender.
Meanwhile, heat the rest of the butter in a medium-sized stockpot over a medium heat. Add the onions and garlic and cook until slightly golden. When done, add the vegetable broth and stir well. Add the roasted squash and carrots, bring to a simmer, and let it cook for 10 minutes. Then stir in the heavy cream, bring to a simmer, cook for 5 minutes, and remove from the heat.
Taste and add extra salt if needed. Using an immersion blender, puree the soup until creamy and smooth.
Pour into soup bowls and garnish with feta cheese crumbs, freshly grounded black pepper, roasted pumpkin seeds. Ready to serve!

Nutrition Facts : ServingSize 1 serving, Calories 264 kcal, Protein 3 g, Fat 22 g, Carbohydrate 14 g, Fiber 4 g, Sugar 4 g

ROASTED BUTTERNUT SQUASH AND FENNEL SOUP WITH CITRUS

Roasted Butternut Squash and Fennel Soup with Citrus image

Roasted butternut squash, fresh fennel, onions, and garlic are blended with spices, marmalade, and cream for a deliciously decadent soup that's the perfect starter for your holiday feast! My favorite way to garnish the soup is to whip up additional heavy cream until soft peaks form, then top each bowl with a small dollop. I then lightly drizzle each dollop with extra marmalade that's been melted in the microwave for 10 to 20 seconds.

Provided by France C

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

1 (3 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
1 bulb fresh fennel, white part only, cut into 1/2-inch slices
1 medium onion, cut into 8 wedges
4 cloves garlic, lightly crushed
3 tablespoons olive oil
½ teaspoon salt
4 cups chicken broth
¼ cup all-natural marmalade (such as Smuckers® Natural)
½ teaspoon pumpkin pie spice
½ cup heavy cream
1 pinch salt and ground black pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with parchment paper.
Combine butternut squash, fennel, onion, and garlic on the baking sheet. Drizzle with oil and salt and toss until well combined.
Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.
Puree 1/2 of the vegetable mixture in a blender with 1/2 of the broth until smooth. Pour mixture into a large saucepan set over low heat. Puree the rest of the vegetables and broth; add to the saucepan.
Stir in marmalade and pumpkin and heat through over low heat. Stir in cream before serving. Season with salt and pepper.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 42.1 g, Cholesterol 31.2 mg, Fat 14.8 g, Fiber 6.2 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 1041 mg, Sugar 14.7 g