Roasted Butternut Squash Soup (Keto and Vegan)
by Jax Tolan | Aug 20, 2018
Keto and Plant Base Friendly
Introduction
Warm your soul and stay in Ketosis while staying true to your plant base diet with this nutritious yet delicious soup. Try and let me know how it turns out!!! 🙂
Ingredients
1 butternut squash peeled and cut into chunks
2-3 sprigs of rosemary
2-3 cloves of garlic
1 bullion Vegan/organic
1-2 cups of vegetable stock (start with one add second later after blending)
1 can of coconut cream or milk (just use cream)
1 tablespoon coconut oil
1/2 of red onion
1 tsp of pink salt
1/4 tsp turmeric
1/4 tsp curry
1/2 tsp cumin
1/2- 1 tablespoon of coconut palm sugar or maple (leave out or substitute with a different sweetener such as Xytol. We don’t recommend Stevia nor white sugar )
Directions
1Roast squash, garlic, and rosemary with coconut oil on 400 for 25min or until squash is tenderly soft
2In a medium pan, melt your bullion with the coconut oil over medium heat.
4Add all spices and cook on low for 1-2 min. Do not burn it!
5Add your roasted veggies and stir well.
6Add vegetable stock and bring to a simmer.
7Add the coconut cream and stir till melted.
8Turn heat to low and add your salt and sweetener.
9With an immersion blender, blend all ingredients till pureed and you reach the consistency you desire.
10Add a second cup of broth if it is too thick.
11Taste to see if you need more salt. Pepper to taste if you desire.
Ingredients
Keto and Plant Base Friendly
Introduction
Warm your soul and stay in Ketosis while staying true to your plant base diet with this nutritious yet delicious soup. Try and let me know how it turns out!!! 🙂
Ingredients
1 butternut squash peeled and cut into chunks
2-3 sprigs of rosemary
2-3 cloves of garlic
1 bullion Vegan/organic
1-2 cups of vegetable stock (start with one add second later after blending)
1 can of coconut cream or milk (just use cream)
1 tablespoon coconut oil
1/2 of red onion
1 tsp of pink salt
1/4 tsp turmeric
1/4 tsp curry
1/2 tsp cumin
1/2- 1 tablespoon of coconut palm sugar or maple (leave out or substitute with a different sweetener such as Xytol. We don’t recommend Stevia nor white sugar )
Directions
Directions
1Roast squash, garlic, and rosemary with coconut oil on 400 for 25min or until squash is tenderly soft
2In a medium pan, melt your bullion with the coconut oil over medium heat.
4Add all spices and cook on low for 1-2 min. Do not burn it!
5Add your roasted veggies and stir well.
6Add vegetable stock and bring to a simmer.
7Add the coconut cream and stir till melted.
8Turn heat to low and add your salt and sweetener.
9With an immersion blender, blend all ingredients till pureed and you reach the consistency you desire.
10Add a second cup of broth if it is too thick.
11Taste to see if you need more salt. Pepper to taste if you desire.
Roasted Butternut Squash Soup (Keto and Vegan)
