High-Fat Butternut Squash Soup (adapted from The Mexican Keto Cookbook)

Prep Time: 45 minutes to 1 hour
Serves: 6 - 8 

These soup recipes can be made seasonal, in the summertime with tomatoes, and they all have very similar methods and can be made in less than 30 minutes. Sometimes I will add some sautéed ground meat and a handful of greens to the blended soup if I’m feeling hungry. Remember, starchy veggies (like winter root veggies) have higher carbs and sugar, so you will want to use less of them and mix them with more fat. On the other hand, tomatoes and zucchini are watery. Remember you can always add more broth, water, or cream, but it is best to start with less liquid and add more as you go and as you taste; you can’t take it away once it has been added.

Ingredients: 

• 1 medium butternut squash, peeled (optional), seeded, and cubed (about 2 cups)

• 1 parsnip, unpeeled and cubed

• 1 white onion, coarsely chopped

• 3 garlic cloves

• 2 tablespoons avocado oil or MCT oil

• 2 to 3 tablespoons melted butter, ghee, or avocado oil

• 2 to 3 cups Healing Mexican Bone Broth (page 120), Classic Chicken Stock (page 121), or veggie broth, warmed to a simmer

• 11⁄2 cups coconut cream or heavy cream

• 1⁄4 cup freshly grated ginger, or 1 teaspoon ground ginger

• 1 tablespoon nutmeg

• 1 tablespoon cinnamon

• 2 to 3 tablespoons turmeric powder

• 1 tablespoon sea salt

• Freshly ground black pepper

• Pepitas (optional)

• Cooked chopped bacon

Instructions for Soup:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper, arrange the squash, parsnip, onion, and garlic, and mix the MCT oil with the butter. Bake for 30 to 40 minutes, stirring halfway through, until tender and slightly golden brown around the edges. (The baking time depends on your oven. Check halfway through the roasting time. You may want to remove the onion and garlic first and allow the squash to keep baking.)

2. Transfer the roasted veggies to a large stockpot with the broth, coconut milk, ginger, nutmeg, cinnamon, turmeric, salt, and pepper. Using your immersion blender, thoroughly combine all the ingredients.

3. Bring the soup just to a boil and reduce to a simmer. Simmer for 20 to 25 minutes. Taste occasionally to see if you need any additional spices.

4. If you wish, serve with a sprinkling of pepitas, crispy bacon, and a drizzle of coconut cream. It will make you look fancy, and I love that extra crunch!

NOTES To cut the butternut squash, start by cutting the top and bottom off so you have a stable foundation. Use a peeler to remove the remaining skin. Cut the squash in half and scoop out the seeds (they are great roasted!). Then cut into evenly sized cubes to ensure even cooking.

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