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Indian Butternut Squash Soup

This butternut squash soup is rich with Indian flavors such as garam masala, turmeric and cumin. Low carb and dairy free recipe.

Indian Butternut Squash Soup - low carb and dairy free recipe

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Butternut squash isn't super low in carbs, but it is much lower than potato and it has the same kind of filling qualities – with much more flavor!  It is a good source of fiber, vitamin C, potassium, vitamin A and vitamin E. This soup makes a wonderful autumnal lunch dish!

Check out all my low carb Indian recipes!!

How to Make Indian Butternut Squash Soup

Add some oil to a large saucepan and sauté some garam masala for a few minutes until fragrant. Add some chopped onion and cook until softened.

Meanwhile, prepare the butternut squash. I usually deal with it in two halves – the tube part and the ball part. Cut off the peel, remove the seeds, and chop.Indian Butternut Squash Soup - low carb recipe

Add the squash to the pan together with some coconut milk, chicken stock, turmeric and ground cumin.

Bring to the boil, then reduce to a simmer, cover, and cook until the squash is tender. Carefully pour it into a blender – watch out for hot splashes!!Indian Butternut Squash Soup - low carb recipe

Blend until smooth. Taste for seasoning and add salt and pepper if required. Blend again then serve. I like to swirl a little sour cream into the soup!

Indian Butternut Squash Soup - low carb and dairy free recipe

This #lowcarb #butternutsquash #soup is packed full of delicious Indian flavors. Click To Tweet

Update: you could serve a low carb naan bread alongside this tasty soup! Yum!

Indian Butternut Squash Soup

Indian Butternut Squash Soup

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

This butternut squash soup is rich with Indian flavors such as garam masala, turmeric and cumin. Low carb and dairy free recipe.

Ingredients

  • 1 tbs olive oil
  • ½ tsp garam masala
  • 1 tsp onion powder
  • 1 small butternut squash, peeled, deseeded, and chopped
  • 1 can unsweetened coconut milk
  • 8 fl oz chicken stock
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • salt and pepper, to taste
  • sour cream, optional, to serve

Instructions

  1. Heat the oil in a large saucepan and saute the garam masala until fragrant.
  2. Add the squash, onion powder, stock, coconut milk, turmeric and cumin. Bring to the boil, then reduce to a simmer, cover, and cook until the squash is soft.
  3. Carefully pour the soup into a blender and blend until smooth. Taste for seasoning and add salt and pepper if desired, blend again.
  4. Serve in small bowls garnished with a swirl of sour cream, if desired.

Notes

10g net carbs per serving (quarter of the recipe)

Nutrition Information
Yield 4 Serving Size Quarter of the recipe
Amount Per Serving Calories 313Total Fat 28gSaturated Fat 22gSodium 37mgCarbohydrates 15gNet Carbohydrates 10gFiber 5gSugar 5gProtein 4g
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paws

Friday 23rd of February 2018

This was really yummy! Thanks for the recipe.

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