It is fall and I’m loving the squash recipes! This is the best butternut squash soup recipe that I could create. Not only is it inexpensive and easy, but it is ketogenic as well, so if you are watching your carbohydrates, this can fit into your meal plan! This butternut squash soup recipe is the best. It can easily be a main dish or a side dish because it is very filling, but also nicely compliments a salad or a meaty entree.
I’ve simplified your life with this recipe. Instead of buying a squash and peeling it, you are going to take a short cut. You are going to grab two 16 ounce packages of frozen squash puree! (Yes, I am making your life immensely easier here. Unless you want to spend some time with your peeler and a piece of steamed squash.)
- 2 packages of squash puree
- 1 can of coconut milk
- 2 cups of chicken or beef stock
- 1 onion, chopped
- 1 tablespoon sea salt
- 1 stick of butter
Turn the stove on to medium high heat. Add the frozen squash puree to the pot, add 1 can of coconut milk, 2 cups of beef stock and one stick of butter. Chop up an onion and add it to the pot. Add in 1 tablespoon of sea salt. Bring to a boil and reduce the heat. Simmer for half an hour on low. Salt and pepper to taste.