This Low-Carb Thai Curried Butternut Squash Soup makes a delicious way to fight off that fall chill. It's keto-friendly, dairy-free, Paleo, gluten-free, and grain-free, so it can be enjoyed by almost everyone.
Preheat a dutch oven or a soup pot over medium heat. Add coconut oil. When coconut oil has melted, add onions. Cook onions, stirring frequently, until they appear translucent and the edges begin to brown.
Stir in the garlic, red curry paste and cayenne pepper. Cook until fragrant, about one minute.
Stir in the broth, coconut milk and butternut squash. Bring mixture to a simmer. Simmer, uncovered, until the squash is very tender.
Stir in cilantro. Taste and add sea salt to taste. If desired, garnish with additional cilantro or coconut flakes.
Serving size: 1 cup (8 ounces)
Net carbs per serving: 8 grams