Roasted Butternut Squash Soup (Keto and Vegan)

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

Roast squash, garlic, and rosemary with coconut oil on 400 for 25min or until squash is tenderly soft

In a medium pan, melt your bullion with the coconut oil over medium heat.

Add onions and sauté.

Add all spices and cook on low for 1-2 min. Do not burn it!

Add your roasted veggies and stir well.

Add vegetable stock and bring to a simmer.

Add the coconut cream and stir till melted.

Turn heat to low and add your salt and sweetener.

With an immersion blender, blend all ingredients till pureed and you reach the consistency you desire.

Add a second cup of broth if it is too thick.

Taste to see if you need more salt. Pepper to taste if you desire.

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Roasted Butternut Squash Soup (Keto and Vegan)