Keto Butternut Squash And Fennel Soup Recipes

ROASTED BUTTERNUT SQUASH AND FENNEL SOUP WITH CITRUS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with parchment paper.
• Combine butternut squash, fennel, onion, and garlic on the baking sheet. Drizzle with oil and salt and toss until well combined.
• Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.
• Puree 1/2 of the vegetable mixture in a blender with 1/2 of the broth until smooth. Pour mixture into a large saucepan set over low heat. Puree the rest of the vegetables and broth; add to the saucepan.
• Stir in marmalade and pumpkin and heat through over low heat. Stir in cream before serving. Season with salt and pepper.

PRESSURE-COOKED KETO BUTTERNUT SQUASH SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add 1/2 of the butternut squash, onion, and garlic; cook and stir until starting to brown, 5 to 10 minutes.
• Add remaining squash, water, chicken bouillon, salt, and ginger. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Strain off 1/2 of the cooking liquid. Blend soup with an immersion blender until smooth. Add enough coconut milk to reach the desired consistency and color. Garnish with parsley and drops of sriracha sauce.