Keto Butternut Squash Soup with Kiwi and Cherries

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Keto Butternut Squash Soup with Kiwi and Cherries Recipe

This creamy and comforting keto butternut squash soup is ideal for a cold winter day. The butternut squash adds a sweet and nutty flavor to the soup, while the heavy cream adds richness and creaminess. This recipe is also low carb and keto.

Ingredients

• 1/2 tsp salt
• 2 cups chicken broth
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 onion, chopped
• 1 butternut squash, peeled and chopped
• 1/4 tsp black pepper
• 1/4 cup butter

Time Needed

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Instructions

• Melt the butter in a large pot over medium heat.
• Cook until the onion and garlic are softened, about 5 minutes.
• Combine the butternut squash, chicken broth, salt, and pepper in a mixing bowl.
• Bring to a boil, then reduce to a low heat.
• Simmer for 15-20 minutes, or until the squash is tender.
• Puree the soup with an immersion blender or a regular blender until smooth.
• Heat through after adding the heavy cream.
• Serve immediately.

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