Low Carb Sweet Creamy Butternut Soup with Yogurt

The weather is getting cooler and fall is in the air. It’s getting cold, rainy and windy over here so we are warming up but enjoying some healthy easy homemade soup. I love eating a healthy low carb sweet creamy butternut soup, it’s bold and full of flavor definately satisfying.

This is a simple recipe because it comes together in just 30 minutes, and only requires simple ingredients. For me this is a win win. Since fall is in full swing, the butternut squash season is abundant. I’ve started grabing some every time I am at the grocery store. I can’t resist its just delicious for soup.

This soup will be your families favorite, especially on evenings when you want to eat something warm, creamy, flavorful. Don’t forget it’s healthy so you will want to make a batch ahead of time and have it on hand for the coming week. Its great for entertaining and taking along to fall gatherings.

You can enjoy with a bit of yogurt or coconut cream, add some pumpkin seeds and make it delicious and irresistible. Seriously perfect for the chilly weather.

Low Carb Sweet Creamy Butternut Soup with Yogurt


  •  2 Tbsp (15 ml) coconut or grape seed oil
  • 2 shallots (~40 g) or 1 small onion
  • 3 cloves garlic, minced (1 Tbsp or 6 g)
  • 6 cups (840 g) butternut squash (~1 small/medium butternut squash)
  • 2 tsp each sea salt + black pepper, plus more to taste
  • 1½ tsp ground cinnamon
  • 1 t ground nutmeg
  • 4 cups (960 ml) vegetable broth
  • 3 Tbsp (powdered in blender or food processor)Lite and Sweet
  • optional: 1/2 tsp cayenne pepper
  • For Serving Greek Yogurt Or Light Coconut Mik


  1. Heat a large pot over medium heat.
  2. Once hot, add oil, shallots or onion, and garlic. Sauté for 2 minutes, stirring frequently.
  3. Add butternut squash and season with salt and pepper, ground cinnamon and nutmeg. Stir to coat. reduce temperature to low. Then cover and cook for 4 minutes, stirring occasionally.
  4. Add vegetable broth and powder Lite and Sweet. Bring to a boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
  5. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
  6. Taste and adjust seasonings, adding more salt, or natural sweetener as needed. Continue cooking for a few more minutes over medium heat.
  7. Serve as is or with garnishes of choice (Greek Yogurt Or Light Coconut Mik). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.


Low Carb Sweet Creamy Butternut Soup with Yogurt
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