This butternut squash soup is rich with Indian flavors such as garam masala, turmeric and cumin. 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!
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.
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!!
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!
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!
- Heat the oil in a large saucepan and saute the garam masala until fragrant.
- 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.
- Carefully pour the soup into a blender and blend until smooth. Taste for seasoning and add salt and pepper if desired, blend again.
- Serve in small bowls garnished with a swirl of sour cream, if desired.
10g net carbs per serving (quarter of the recipe)
Nutrition InformationYield 4 Serving Size Quarter of the recipe
Amount Per ServingCalories 313 Total Fat 28g Saturated Fat 22g Sodium 37mg Carbohydrates 15g Net Carbohydrates 10g Fiber 5g Sugar 5g Protein 4g