Butternut Squash & Parsnip Keto Soup

Serves 4

Prep Time: 10 min.

Cook Time: 25 min.

Ingredients

  • 1small onion, diced
  • cup parsnips, diced
  • cup butternut squash, cubed
  • 3Tbsp butter
  • 2cups bone broth or vegetable broth
  • 10 Tbsp (5.4 oz) coconut cream
  • tsp fresh rosemary, minced
  • tsp fresh sage, minced
  • tsp fresh thyme, minced
  • Nutmeg and salt, to taste
  • Optional: Crumbled bacon

Directions

  1. In a medium size pot over medium heat sauté onion, parsnips and butternut squash in butter, stirring occasionally.

  2. 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.

  3. Add fresh herbs and cook for 1-2 minutes.

  4. Blend ingredients with an immersion blender or transfer to a blender.

  5. Blend until combined and creamy.

To Plate

Serve with an optional drizzle of cream, fresh herbs and crumbled bacon.

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Remember to log optional ingredients separately in your Senza Food Journal.