Keto Butternut Squash Soup 🍲
𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨 📑 1 Butternut Squash small to medium-sized 200 ml Coconut Milk, approximately half of a standard 400 ml can of full-fat 1-2 Red Onions 1 head Garlic 2 Tomatoes or 1 cup of cherry tomatoes 350 ml Vegetable Broth (1 1/2 cups) 1 tsp Fresh Ginger optional: grated Olive Oil enough to drizzle over vegetables Fresh Cilantro: for garnish For Grilled Cheese: 2 slices of keto bread, preferred vegan cheese, vegan butter 3 Carrots Seasoning 1 tsp pepper 1 tsp dry cumin 1 tsp paprika 1 tsp dried thyme 1 tsp dried rosemary 1 tsp chili flakes to taste 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨 🔪 Preparation: Preheat the oven to 380°F (193°C). Prepare all listed vegetables and place them in a baking dish. Add all seasonings, including cumin, paprika, thyme, and rosemary, and a drizzle of olive oil. Cover the dish with aluminum foil. Roasting: Bake for about 1 hour or until the vegetables are golden and soft. Blending: Place the roasted vegetables in a blender, add the 350 ml of vegetable broth and ginger (if using), and blend until smooth. Cooking: Transfer the blended mixture to a pot and place it on medium heat. Add the coconut milk and stir for 2 minutes. Final Touch: Adjust the seasonings to your taste. Garnish the soup with fresh cilantro, extra coconut milk, and chili flakes.
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