Toss cubed butternut squash, onions, salt, and pepper in 2 tablespoons of oil. Spread the veggies in an even layer on a rimmed baking sheet. Drape bacon over the top of your veggies. Add the remaining 1 tablespoon of oil to a large stockpot over medium heat. Once the oil is shimmering, add the garlic and sage.
Cold weather is synonymous with butternut squash soup! This recipe is for those days you’ve kept your carb count particularly low, since butternut squash can take you out of ketosis if you over-indulge. Thankfully, plenty of olive oil and heavy cream adds good fat, and the spices used are warm and enticing under your nose!
Dairy-Free - Just sub in full fat coconut milk or coconut cream in place of the sour cream and heavy cream. Toppings - I love how this soup looks with a little extra cream swirled on top and a bit of chopped sage. You can also top it with a dollop of sour cream and roasted nuts or pumpkin seeds. How Do You Choose Butternut Squash?
Butternut squash is a fantastic vegetable to enjoy in the winter. Super versatile and super satisfying and comforting. Maybe you are into a New Year’s Resolution that consists of eating more vegetables or eating low carb and sugar free. These recipes are lower in carbs than many and can fit in nicely with your healthy eating lifestyle.