Winter Squash Soup Recipe

Low Carb Butternut Squash Soup Carb Manager

WebPlace the first amount of olive oil in the center of a sheet tray, spreading it to take up about the same amount of space as the squash will. Place the squash down on the olive oil …

Rating: 4.5/5(18)
Calories: 133 per servingTotal Time: 1 hr 25 mins1. Preheat an oven to 400 degrees. Prepare a small butternut squash (approx. 2 lbs) by removing the end with the stem and slicing the squash in half lengthwise. Remove the inner seeds with a spoon.
2. Place the first amount of olive oil in the center of a sheet tray, spreading it to take up about the same amount of space as the squash will. Place the squash down on the olive oil with the skin facing up.
3. Bake the squash for 45-60 minutes. The exterior may caramelize a little, which is okay. Bake until the squash is completely cooked through and soft. Then, allow it to cool until you can handle it.
4. Use a fork or spoon to remove the squash from its skin. Gently mash the squash in a bowl - just enough for easier handling later. You should get about 1 ½ c. of mashed squash. Then, set the squash aside for later.

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WebThis savory Butternut Squash Soup is the perfect meal for fall and can be enjoyed all all the way through winter. This smooth, velvety soup is also gluten free and low carb. Course Soup Cuisine Gluten …

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Keto Butternut Squash Soup Low Carb, GlutenFree, 5 …

WebNutrition: Since butternut squash is a naturally starchy vegetable the servings for this soup are small. It is a great side dish. This recipe makes 8 servings. Each serving is about 6 ounces and has 7 …

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WebTo make acorn squash soup vegan, swap the honey for pure maple syrup, the butter for additional olive oil, and the Parmesan cheese for nutritional yeast. Add 1 tablespoon freshly squeezed lemon juice. Ways to Top …

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