Maria .Recipes Keto Enthusiast, Indian Food Lover

Butternut-Curry Soup

This was one of my favorite winter soups before going low carb. I used to only use butternut squash, but since it is quite high in carbs, I decided to mix it with cauliflower to lower the carb count, and the final result is fantastic! Hope you give it a go!

  • 200 g (1,5 cups) butternut squash, chopped
  • 200 g (2 cups) cauliflower, chopped
  • 35 g onion
  • 1/2 tsp ginger paste
  • 1 tbsp oil
  • 2 cups of broth of choice
  • 1/3 cup coconut milk
  • 1 tsp curry powder
  • Process
    1. Warm up the oil. Add the onion and ginger and fry for 2 minutes.
    2. Add the rest of ingredients. Boil in an open pot for about 20 minutes, or in a pressure cooker for 8 minutes, until the vegetables are soft.
    3. Use a hand blender to smoothen it. Add more liquid if you like it thinner.
    4. Serve inmediately.
  • Nutritional information, per serving (serves 4, about 1 cup of soup per serving)
    • 108 kCal
    • 7.9 g net carbs, 2.4 g fiber, 10.4 g total carbs
    • 2.1 g protein
    • 7.7 g fat
Maria Silva Fernandez Maria Silva Fernandez

Recipe Raider, Keto Enthusiast, Belly Dancer, Bollywood Junkie, Avocado Lover, Baingan Addict, Endocrinologist in the making.