WebInstructions. START: On a 6 quart Instant Pot, select More/High Sauté. add the coconut oil and heat until shimmering. add the onion and 1 teaspoon salt, then cook, stirring occasionally, until the onion begins to brown, …
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WebSet aside. Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. …
WebCut the squash in half crosswise, separating the "bulb" from the "tube." Slice the stem and the bottom of the bulb off and stand both pieces on a flat surface. 2. Use a …
This low carb butternut squash soup is a keto friendly recipe. A great fall or winter dish to have on hand. Low carb soups are perfect for any season! This is a more traditional version of a butternut squash soup versus the coconut milk based soup. It’s delicious, creamy and filling. A great dish for dinner or cold weather entertaining.
Heat a large pot over medium heat, add in the olive oil and the onions. Sprinkle with salt and cook, mixing often until the onions start to soften. About 8 minutes. Add in the garlic and cook for an additional minute or two, until fragrant. Add in the vegetable broth and butternut squash. Bring to a boil over high heat, then lower to a simmer.
Once the vegetables are tender, you may use an immersion blender or blend them in batches using a standing blender to achieve a smooth, creamy texture. · Butternut squash: Use either one medium butternut squash (~2 pounds) or about 3 cups of pre-cut butternut squash.
Not only is it a great make-ahead dish, but butternut squash soup also freezes well. Place the cooled soup in an airtight container and freeze for up to two months. Thaw in the fridge overnight and reheat on the stove over low heat until warmed all the way through. Do not let it reach boiling point, otherwise, the soup will disintegrate.