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Who else is a BIG fan of warm, creamy soups on a cold Autumn day?! Not only will this Butternut Squash Soup warm your soul, this is the PERFECT recipe to make leading into the Keto Reboot!
Butternut Squash Soup
Ingredients
- 6 cups butternut squash, peeled and cut into 1” cubes
- 4 tbsp of butter, melted
- 3 cups chicken bone broth
- 1 package BETTER//BROTH® Keto Thyme
- 1 tsp. Rosemary
- 1/2 cup heavy cream
- Sea salt and freshly ground black pepper, to taste
Instructions
- Melt butter in a large saucepan over medium-high heat.
- Add squash, sauté for 20 minutes.
- Add chicken broth and rosemary
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Remove from heat and stir in heavy cream and BETTER//BROTH® Keto Thyme
- Place squash mixture in a blender and blend until smooth.
- Taste and add salt and pepper as needed.
- Drizzle in more heavy cream and top with pumpkin spiced roasted nuts.
Pumpkin Spiced Roasted Pecans
Ingredients
- 2 tbsp Grapeseed oil
- 1 tsp sea salt
- 2 tsp cinnamon
- 1 tsp cloves
- 1 tsp ginger
- 1 tsp nutmeg
- 1 c pecans, chopped
Instructions
- Combine all spices
- Place nuts in mixing bowl
- Drizzle with grapeseed oil and spice mixture
- Mix to ensure even coating of oil and spices
- Spread evenly on a parchment-lined baking sheet
- Bake for 20-30 minutes, until nuts are darkened in color
- Let cool and store in an airtight container for up to 2 weeks
Soup is a quintessential part of a cold autumn evening, what is your favorite soup recipe?! Make sure to share your creations of this recipe on Instagram and tag us @justpruvit #ketocooking so we can see!
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