Roasted Butternut Soup

Happy New Year! Here’s what’s cooking at the Cabin this first week of January! This one is on the more liberal carbs side, but is dairy and gluten free…and delicious!

UPDATE: Our local grocer just started stocking Kabocha Squash (Japanese Pumpkin), so we scooped up one of those to try in this week’s soup. We made a double batch and used one butternut and one kabocha. It was every bit as tasty as the whole butternut version, and kabocha squash has half the carbs of butternut squash! Next time we will try just the kabocha!

Roasted Butternut Squash Soup

Serves: 8 bowls/12 cups

Calories: 630 | Fat: 13g | Protein: 7g | Net Carbs: 12g

  • 2 large butternut squash (about 3 pounds)
  • 1 tablespoon avocado oil
  • 2 tablespoons bacon fat
  • 1 cup chopped onion
  • 1 teaspoon salt
  • 8 garlic cloves, minced
  • 1/4 teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • 6 cups chicken stock
  • 4 tablespoons ghee
  1. Preheat the oven to 425 degrees F and cover your baking sheet with parchment paper.
  2. Cut the squash in half vertically and scoop out the seeds (Bonus: you can save the seeds and toast them in the oven with a little salt for snacking later!)
  3. Drizzle each half of the cut squash with just enough avocado oil to lightly coat the squash on the inside. Rub the oil over the inside of the squash.
  4. Turn the squash face down on the parchment/pan and roast 50 minutes, or until completely cooked through. Remove from the oven and cool for about 10 minutes.
  5. In a large soup pot, sauté onion in bacon fat with 1 teaspoon salt, until softened about 4 minutes. Add the garlic and sautee about 30 seconds more, stirring constantly so that the garlic does not burn.
  6. Turn off heat. Carefully add the chicken/vegetable broth and the nutmeg to the pot.
  7. Use a large spoon to scoop the butternut squash flesh into the pot and discard the tough skin.
  8. Put the pot back on heat to simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors combine.
  9. Add the ghee and stir to melt.
  10. Blend the soup well with your immersion blender.
  11. Season to taste with additional salt and pepper.

Enjoy! We like to add a little crumbled bacon on top just before serving. SO good! If you decide to add bacon to yours, remember to adjust for that in the macros.

Soup can be refrigerated for up to 4 days, or frozen for up to 3 months.

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Please note: I am not a doctor or nutritionist. While this LCHF and ketogenic diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.




3 thoughts on “Roasted Butternut Soup

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