It is officially time for soup and this healthy and delicious one has you covered! This amazing low carb soup uses both butternut squash and pumpkin together for more flavor and more fall! Add some fabulous fall texture by topping with Real Phat Foods keto pumpkin bread croutons. You'll want to make this gluten free soup all winter long for a warm and cozy treat.
Tasha Pennington
10
15 minutes
1 hours
215
It is officially soup season and this healthy and delicious one has you covered! This amazing low carb soup uses both butternut squash and pumpkin together for more flavor and more fall! Add some fabulous fall texture by topping with Real Phat Foods keto pumpkin bread croutons. Our low-carb pumpkin bread adds the perfect flavor. You'll want to make this gluten free soup all winter long for a warm and cozy treat.
3 c pumpkin (about 1/2 of a roasting pumpkin)
3 c butternut squash (about 1 small squash)
3 Tbsp olive oil
1/2 yellow onion, diced
1 tsp ginger
2 tsp sage
1 tsp curry powder
salt and pepper to taste
3 c broth of choice
1 c heavy cream or canned coconut milk
2 loaves Real Phat Foods low carb pumpkin bread, cubed
1/2 tsp salt
pan spray or oil of choice
Preheat the oven to 375 degrees and line a baking sheet with foil.
Cut pumpkin and squash in half, remove seeds and place on foil lined pan. Drizzle with oil and roast for about 45 minutes or until tender.
Once the pumpkin and squash are tender and cool enough to handle, peel off the skin and cut into cubes.
Heat 2 Tbsp oil in a large pot and add onions. Once onions are soft, add cooked pumpkin, squash, ginger, sage, curry, and 1 tsp salt and 1/2 tsp pepper( you can add more later to your liking)
Cook for 1-2 minutes until fragrant, add broth and bring to a boil.
Use an immersion blender or regular blender (in batches) to puree the soup. Return to pot and stir in heavy cream or coconut milk. Keep warm while making the pumpkin croutons!
Preheat the oven to 375 degrees
Spread the cubed pumpkin bread onto a baking sheet. Spray or drizzle lightly with oil of choice and sprinkle with salt.
Bake for about 15 minutes, tossing halfway through. You can bake a little longer or shorter depending on your desired texture.
Sprinkle on your delicious homemade soup and enjoy!
