Butternut Squash & Parsnip Keto Soup
Serves 4
Prep Time: 10 min.
Cook Time: 25 min.
Ingredients
- 1small onion, diced
- 1 cup parsnips, diced
- 1 cup butternut squash, cubed
- 3Tbsp butter
- 2cups bone broth or vegetable broth
- 10 Tbsp (5.4 oz) coconut cream
- 1 tsp fresh rosemary, minced
- 1 tsp fresh sage, minced
- 1 tsp fresh thyme, minced
- Nutmeg and salt, to taste
- Optional: Crumbled bacon
Directions
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In a medium size pot over medium heat sauté onion, parsnips and butternut squash in butter, stirring occasionally.
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Once onions are translucent, add bone or veggie broth, coconut milk and cook until butternut squash can be easily pierced with a fork, about 15 minutes.
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Add fresh herbs and cook for 1-2 minutes.
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Blend ingredients with an immersion blender or transfer to a blender.
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Blend until combined and creamy.
To Plate
Serve with an optional drizzle of cream, fresh herbs and crumbled bacon.
Remember to log optional ingredients separately in your Senza Food Journal.