- Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes.
- Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering Add the chopped onion and 1 teaspoon salt. Cook, stirring often, until the onion has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender.
- Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the curry powder, sage and a few twists of freshly ground black pepper to the blender. Pour in 5 cups vegetable broth and coconut milk.
- Serving Size: 1
- Calories: 115
- Fat: 4g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
Keywords: keto butternut squash soup