Servings: 6 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Ingredients:
- 2 cups cubed butternut squash (use sparingly for low-carb)
- 1 tbsp olive oil
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 1/2 cup heavy cream
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp roasted pumpkin seeds
Instructions:
- Preheat oven to 400°F (200°C). Toss squash with olive oil, roast for 20 minutes until tender.
- In a pot, sauté onion and garlic in olive oil for 3 minutes.
- Add roasted squash, broth, cinnamon, salt, and pepper. Simmer for 10 minutes.
- Puree with an immersion blender until smooth. Stir in cream.
- Garnish with pumpkin seeds and serve hot.
Nutritional Information (per serving):
- Calories: 140 kcal
- Carbohydrates: 10g (Net Carbs: 7g)
- Protein: 3g
- Fat: 10g
- Fiber: 3g
- Sugar: 3g
Tips:
- Use less squash to lower carbs further.
- Freeze leftovers for up to 3 months.
- Add a pinch of nutmeg for extra warmth.
#DiabeticFriendly #LowCarbSoup #ButternutSquash #KetoThanksgiving