Vegan Keto Spicy Butternut Squash Soup
Servings: 6 servings
Ingredients
- 2 cups butternut squash (roasted)
- 3 Tbsp olive oil
- 2 tsp garlic powder
- 1 tsp pink himalayan salt
- 1 tsp oregano
- 1/2 tsp turmeric
- 1/4 tsp curry powder
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 1 c Salsa with no sugar added (we love the field day organic fire roasted garlic one)
- 2 c vegetable broth
- 2 Tbsp Coconut Cream
Great Additional Topping Ideas:
- Sliced Avocado
- Caramelized Onions
- Salted & Toasted Pumpkin Seeds
- Sriacha Sauce
- Coconut Cream
- Chopped Green Onions
- (Or all 6^)
Directions:
- On a baking sheet, toss the butternut squash in the olive oil & all the spices!
- Roast the Butternut Squash at 375 F for 30-40 minutes or until the bottoms get nice & browned!
- Once you pull out the squash, blend it with the salsa, coconut cream, and vegetable broth!
- (Tip – heat the vegetable broth ahead of time if you want to serve right away!)
- Heat & Enjoy!
Macros (per serving):
125 Calories
8g Fat
5g Net Carbs
2g Protein
