#1 Low Carb & Keto Diet App Since 2010
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prep time
10 min
cook time
20 min
ready time
30 min
Low Carb Butternut And Chorizo Soup
This rich and smokey Keto soup makes a warming lunch or light dinner option. Our low carb soup is prepared with sweet butternut squash chunks, aromatic onion, celery and garlic, fresh thyme, and smokey paprika, topped with crispy fried chorizo to serve. This low carb soup is packed with fats and flavor and can be served with a side of Keto bread for dipping.
Is Butternut Squash Keto?
Butternut squash is at the higher end of the low carb vegetable scale but can be enjoyed in moderation as part of a balanced Keto diet. This is a great option for you if you have a higher carb allowance or allow yourself higher carb days. To balance the carbs, we have added a healthy helping of Keto-friendly fats to the soup in the form of butter, olive oil, and chorizo. If you would like to make the recipe with a lower carb vegetable, you could use some diced cauliflower florets. Please be sure to adjust your macros to account for any changes made to the original recipe.
Serving Suggestions
This rich and smokey Keto soup makes a great low carb lunch or dinner option. If you are looking for additional sides, we recommend serving the soup with some sliced and buttered toasted Keto bread or low carb garlic bread, perfect for mopping up the juices. You will find a delicious range of quick and easy Keto and low carb bread recipes in our sides section.
Net Carbs
10.6 g
Fiber
3.9 g
Total Carbs
14.7 g
Protein
6.3 g
Fats
13.9 g
200 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chorizo
4 oz
Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
3 cup
Butternut Squash
1-¾ cup
Celery Stalks
2 medium - stalk - 7 1/2" to 8" long
Thyme, Fresh
2 teaspoon, chopped
Unsalted Butter
1 tablespoon
Gourmet Collection Smoked Paprika by Mccormick
1 tsp
Olive Oil
1 tablespoon
Garlic
1 clove
Red Onion
½ small
Recipe Steps
steps 4
30 min
Step 1
Slice the chorizo into half-inch thick discs. Heat the olive oil in a large saucepan/Dutch oven over a medium/high heat. Add the sliced chorizo to the saucepan. Cook the chorizo through until golden brown all over and releasing its oil. Remove the chorizo from the pan with a slotted spoon and set aside, leaving the oils in the pan.Step 2
Finely dice the onion and celery and dice the squash into small chunks. Crush the garlic. Melt a tablespoon of butter in the saucepan with the chorizo fats. Add the onion, celery, squash, fresh thyme, paprika and garlic. Sweat gently for 5 minutes until tender and fragrant.Step 3
Add the chicken stock to the saucepan. Stir well to combine. Bring up to a gentle boil, then reduce to a simmer for 6-7 minutes. The squash should be tender. You may add salt and pepper if desired - this will depend on the strength of seasoning in your stock.Step 4
Once the squash is tender, you can blend the soup. Remove from the heat and use a handheld stick blender to carefully blend the soup until smooth. Alternatively, allow the soup to cool a little, transfer to a free-standing blender, and purée until smooth. Divide the soup between 4 individual serving bowls. Top each bowl with the pan-fried chorizo slices. Serve the soup hot with your preferred sides.
