The Best Butternut Squash Soup Recipe – Ketogenic, Easy and Inexpensive!

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.


UPDATE: My grocer stopped carrying pureed squash! I’m going to share the directions for creating a butternut squash soup from scratch. If your grocery store has the frozen squash puree, that’s great use the above directions. If not, follow the directions below.


  • 1 medium to large sized butternut squash
  • 1 stick of butter
  • 1 can of coconut milk
  • 1 medium sized onion, chopped
  • 2 cups chicken or beef stock (1 – 16 ounce can)
  • 1 tablespoon salt
  • pepper to taste


Steam the butternut squash. This can be done in a steamer for half an hour or a pressure cooker for 10 minutes. Peel the butternut squash and cut it into chunks. Chop the onion. In a large pot on medium high heat, combine all the ingredients. Cook together for 45 minutes on medium heat. If you are using a pressure cooker, use the vegetable setting and cook on pressure for ten minutes.

Once the ingredients have been combined and cooked together, use a blender to blend them together. This will make the soup creamy and smooth.


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4 thoughts on “The Best Butternut Squash Soup Recipe – Ketogenic, Easy and Inexpensive!”

  1. Hi and thanks for the recipe. My wife and I both like squash and this sounds like a quick and tasty meal. Even better if we can get the puree.

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