Coconut Squash Soup (Keto, Whole 30)
This 5 ingredient soup is keto, whole 30, and paleo approved!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 5 servings 1x
Ingredients
- 1 shallot, minced
- 5 cloves of garlic, minced
- 6 squash, halved and then sliced into half moons
- 1 teaspoon curry powder
- 3 cans coconut milk
Instructions
- In a large pot over medium – medium high heat, add some avocado oil (coconut or olive oil work too). When hot, add your shallot and garlic + some salt and pepper. Stir and saute until fragrant and slightly softened
- Add your squash and curry powder, season with salt and pepper, and stir to combine. Cook for a few minutes, stirring often.
- Add your coconut milk, season with salt and pepper and bring to a simmer
- Simmer for 15 minutes and then puree with an immersion blender
- Season to taste and serve!
Notes
If you don’t have an immersion blender, a regular blender or food processor would work, and you would just puree in batches!
Nutrition
- Serving Size: 2 cups
- Calories: 400
- Sugar: 8 g
- Sodium: 50 g
- Fat: 36 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg