Ingredients
Step-by-Step Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the garam masala and stir for about 1 minute, until fragrant. Don't let it scorch.
- Add the cubed squash, onion powder, turmeric and cumin and stir to coat in the spiced oil. Pour in the coconut milk and chicken stock.
- Bring to a boil, then reduce the heat to low, cover and simmer for 20 to 25 minutes, until the squash is completely soft when pierced with a knife.
- Blend until smooth with an immersion blender, or carefully transfer to a countertop blender (fill it no more than halfway and vent the lid). Season with salt and pepper to taste and blend briefly again.
- Ladle into bowls and add a swirl of sour cream (or coconut cream), if desired.
Nutrition
Notes
Each serving is about 1 cup (a quarter of the pot) and comes to roughly 15g net carbs, so this is a low carb soup rather than a keto one. A smaller starter portion of about ⅔ cup is around 9g net carbs.
Use vegetable stock to make the soup vegetarian, and coconut cream instead of sour cream to keep it dairy free.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
