Keto Butternut Squash Soup Recipe

Step 1

Preheat the oven to 425 degrees.

Step 2

Microwave each of the squashes for 6-8 minutes, remove from the microwave and allow to cool for 10 minutes.

Step 3

Cut the squash in half widthwise and place it open end down on a cutting board. Slice from the top down to remove the skin all around.

Step 4

Remove the tops and bottoms and then cut the halves lengthwise. Use a spoon to scoop out and remove all the seeds.

Step 5

Cut the squash into 1inch cubes and place on a lightly greased baking sheet. Toss in the cloves of garlic (peeled) and season with salt, pepper, and olive oil. Mix everything together and bake for 40 minutes.

Step 6

While the squash roasts, bring the spices and chicken broth to a simmer on the stove. Simmer for 40 minutes, or until the squash has finished cooking.

Step 7

Once the squash has cooked blend the roasted squash with the simmered chicken broth and spices.

Step 8

Serve warm with a splash of heavy cream and pumpkin seeds.