#ketoforbeginners

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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