Vegan Keto Butternut Squash Soup – Meat Free Keto

Squash soup simply feels so cozy to me. I normally sip this vegan keto butternut squash soup from a mug to heat myself up on chilly days. I’ll make it with no matter squash is offered on the farmstand down the road, normally butternut squash or some kind of pumpkin, however you may
use no matter kind of winter squash you want finest.

This recipe was initially printed in my second cookbook, Plant-Ahead Keto, however I needed to share it right here. 🙂

Is Butternut Squash Keto-Pleasant?

In case you’re aware of the carb counts of quite a lot of greens, you might be stunned to see a keto butternut squash soup. Whereas 100g of cooked pumpkin has 6.5g of internet carbs and may be labored into recipes pretty simply, 100g of butternut squash has 10g of internet carbs. It’s solely a 3.5g distinction, however that provides up whenever you’re making an attempt to restrict your whole carbohydrate consumption to between 20-50g.

That stated, butternut squash may be simply built-in into keto-friendly recipes. On this vegan and keto-friendly soup, I exploit cauliflower to stretch the squash and scale back the carb affect. You might additionally choose to make use of a lower-carb squash like pumpkin as an alternative.

What Elements Do I Must Make Vegan Keto Butternut Squash Soup?

The substances for this soup are straightforward to come back by, so that you don’t must go to 3 completely different grocery shops for one meal. To make this dairy-free, low-carb butternut squash soup, you’ll need:

• canned coconut milk (full-fat)
• vegetable broth
• cubed butternut squash
• cauliflower
• garlic
• herbes de Provence, or your most popular seasoning mix

In case you don’t have the herbes de Provence, you might substitute this for an equal measure of a poultry seasoning mix or one thing like this mix from Bragg’s. In case you don’t have both of these, search for blends (or make your individual!) containing the herbs in herbes de Provence blends, like thyme, rosemary, marjoram, oregano, savory, basil, fennel seed and lavender.

Notes on Making Vegan Keto Butternut Squash Soup

• To Retailer: Refrigerate in an hermetic container for as much as 4 days, or freeze for as much as a month.
• To reheat: Heat in a coated saucepan over medium-low warmth till the specified temperature is reached.
• Make it Medium-Carb: If you’re search for just a few extra carbs to carb cycle, you may improve the carbohydrate rely by changing the cauliflower with an equal measure of extra butternut squash.
• Make it a Meal: As this soup is low in protein, if you wish to make a meal of it, I recommend topping this with some baked tofu, tempeh bacon, mock sausage or a protein supply of selection.
• As I discussed above, you can also make this soup even decrease in carbohydrates by substituting the butternut squash for pumpkin.
• Garnish with a drizzle of olive oil, some floor nutmeg or sliced almonds for some texture.
• Whereas I try to supply correct diet info, there are variations throughout manufacturers and sorts of substances. So, should you’re utilizing different manufacturers than these talked about, your macros could also be completely different. All diet data is calculated from the USDA values for every ingredient, until a model is particularly talked about (or no generic itemizing is offered), and are for info functions solely! 
• To calculate internet carbs – subtract the grams of fiber, from the full grams of carbohydrates within the recipe. On this recipe, that will be 7.4g whole carbs – 1.5g fiber = 5.9g internet carbs

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