If you’re on the hunt for a comforting yet low-carb meal that wraps up all the cozy vibes you crave, look no further than this Creamy Keto Butternut Squash Soup with Grilled Cheese Recipe. Imagine velvety, roasted butternut squash blended into a rich, flavorful soup, paired perfectly with a golden, melty grilled cheese sandwich made with almond flour bread to keep it keto-friendly. It’s a beautiful marriage of sweet, savory, creamy, and crispy that will have you coming back for seconds—and maybe even thirds. Whether it’s a chilly evening or you just need a bowl that feels like a warm hug, this recipe hits every note just right.
Ingredients You’ll Need
This recipe relies on a handful of simple ingredients, each adding their own magic to the dish’s creamy texture, deep flavor, or satisfying crunch. From earthy butternut squash to fresh thyme and rich cheeses, every element plays a crucial role in this sumptuous keto meal.
- 2 cups butternut squash, peeled and cubed: Provides the naturally sweet base and vibrant orange color for the soup.
- 1 tablespoon olive oil: Perfect for roasting the squash and building flavorful layers.
- 1 small onion, chopped: Adds savory depth when sautéed with garlic.
- 2 cloves garlic, minced: Infuses the soup with subtle aromatic warmth.
- 4 cups chicken broth: Creates the perfect liquid foundation, enhancing richness without overpowering.
- 1/2 cup heavy cream: Adds luxurious creaminess that makes the soup truly indulgent.
- Salt and pepper to taste: Essential for balancing and highlighting all the flavors.
- 1 tablespoon fresh thyme leaves: Brings a fragrant herbaceous note that pairs beautifully with squash.
- 1/2 cup grated parmesan cheese: Melts into the soup for a savory, slightly nutty finish.
- 1 cup shredded cheddar cheese: The star ingredient for the grilled cheese, gooey and flavorful.
- 4 slices almond flour bread: Keeps the grilled cheese keto-friendly without sacrificing texture.
- 2 tablespoons unsalted butter: For grilling the sandwiches to a golden crisp perfection.
How to Make Creamy Keto Butternut Squash Soup with Grilled Cheese Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Spread your peeled and cubed butternut squash evenly on a baking sheet. Drizzle with olive oil and sprinkle salt and pepper generously. Roasting the squash caramelizes its natural sugars, boosting sweetness and creating that irresistible depth of flavor you want in your soup. Roast for 25 minutes until tender and golden on the edges.
Step 2: Sauté the Aromatics
While the squash roasts, warm a large pot over medium heat with a little olive oil. Add chopped onions and minced garlic, allowing them to soften and release their fragrant aromas. This classic sauté lays the foundation for the soup’s savory character and balances the squash’s natural sweetness.
Step 3: Simmer the Soup
Once the squash is roasted, add it to your pot with the onions and garlic. Pour in the chicken broth, upping the coziness factor. Bring everything to a boil, then reduce to a gentle simmer for 10 minutes to meld the flavors beautifully. This gentle cooking lets all the ingredients harmonize perfectly.
Step 4: Blend Until Smooth
Using an immersion blender, puree the soup right in the pot until lusciously smooth. No immersion blender? No worries. You can carefully transfer the soup in batches to a countertop blender. This pureeing step creates that silky, creamy texture that makes this Creamy Keto Butternut Squash Soup with Grilled Cheese Recipe so special.
Step 5: Stir in Cream and Cheese
Lower the heat and mix in the heavy cream, fresh thyme leaves, and parmesan cheese. Stir until the cheese melts and everything is fully combined. This finishing touch adds richness, a hint of herbal brightness, and umami depth, bringing the soup to an absolutely crave-worthy level.
Step 6: Prepare the Grilled Cheese
In a separate skillet, melt your unsalted butter over medium heat. Assemble your grilled cheese sandwiches by layering shredded cheddar between two slices of almond flour bread. The almond bread ensures the grilled cheese stays keto compliant while still delivering a delightful crunch and chew.
Step 7: Grill to Perfection
Place the sandwiches in the skillet and grill each side for about 3 to 4 minutes, or until the bread is golden brown and the cheese inside is perfectly melted. The buttery crust and stretchy cheddar cheese create an unbeatable comfort pairing for your soup.
Step 8: Serve with Style
Dish out your creamy soup hot and serve alongside your grilled cheese sandwiches. For an Instagram-worthy twist, cut the grilled cheese into strips and nestle them right on top of the soup bowl. This presentation combines flavor and fun in every spoonful and bite.
How to Serve Creamy Keto Butternut Squash Soup with Grilled Cheese Recipe
Garnishes
To elevate this soup even more, sprinkle fresh thyme leaves or a tiny drizzle of extra virgin olive oil on top just before serving. A pinch of cracked black pepper or a few parmesan shavings gives an elegant final touch and enhances the soup’s visual appeal.
Side Dishes
Because this Creamy Keto Butternut Squash Soup with Grilled Cheese Recipe is so hearty, sides can be light yet complementary. A crisp green salad with a tangy lemon vinaigrette or roasted Brussels sprouts seasoned with garlic and parmesan make excellent companions without overwhelming your keto macros.
Creative Ways to Present
For a party or cozy family dinner, serve the soup in mini bowls with grilled cheese sticks on the side for dipping. Alternatively, add a swirl of pesto or a spoonful of crème fraîche to the soup bowl before adding the grilled cheese. It’s a fun way to surprise and delight your guests or loved ones.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. Keep the grilled cheese separate and fresh by storing it wrapped at room temperature or in the fridge for a day, then crisp it up in a toaster oven when ready to enjoy.
Freezing
You can freeze the soup in meal-sized portions for up to 3 months. Avoid freezing the grilled cheese sandwiches to maintain their texture and flavor. When defrosting, thaw the soup overnight in the fridge for best results.
Reheating
Gently reheat your soup over low heat on the stove, stirring occasionally to prevent scorching. Add a splash of broth or cream if it thickens too much. For your grilled cheese, reheat in a skillet or toaster oven to bring back its crisp, melted perfection.
FAQs
Can I make this recipe dairy-free?
Absolutely! Swap the heavy cream for coconut cream or a nut-based cream alternative, and use a dairy-free shredded cheese for the grilled cheese to keep it both creamy and dairy-free.
Is almond flour bread easy to find?
Most health food stores and many supermarkets carry almond flour bread nowadays, especially in the keto or gluten-free sections. You can also make your own at home with simple ingredients if you enjoy baking.
Can I substitute chicken broth for vegetable broth?
Yes! Using vegetable broth instead will make this recipe vegetarian-friendly, and the flavors still meld beautifully with the butternut squash and herbs.
What if I don’t have fresh thyme?
Dried thyme works too—just use about one-third of the amount since dried herbs are more concentrated. Alternatively, rosemary or sage can add a nice herbal touch as well.
How can I thicken the soup if it’s too thin?
Simmer the soup a bit longer uncovered to reduce and thicken naturally, or blend in a small amount of cooked cauliflower for extra creaminess without adding carbs.
Final Thoughts
This Creamy Keto Butternut Squash Soup with Grilled Cheese Recipe is truly one of those meals that feels like a warm embrace from the inside out. It’s simple enough for a weekday dinner but special enough to share with friends and family. If you want a keto-friendly dish that doesn’t compromise on richness or flavor, this recipe is the cozy, creamy, crispy answer you’ve been waiting for. Give it a try—you might just find your new favorite comfort food!
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Creamy Keto Butternut Squash Soup with Grilled Cheese Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 40m
- Total Time: 0h 55m
- Yield: 4 servings
- Category: Soup and Sandwich
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
This Creamy Keto Butternut Squash Soup with Grilled Cheese is a comforting, low-carb meal perfect for chilly days. Roasted butternut squash is blended into a smooth, creamy soup enriched with heavy cream, fresh thyme, and parmesan cheese for a savory depth of flavor. Paired with crispy, buttery grilled cheese sandwiches made from almond flour bread and sharp cheddar, this dish balances creamy, cheesy, and roasted flavors all while adhering to a keto-friendly profile.
Ingredients
Soup Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil (for roasting squash)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves
- 1/2 cup grated parmesan cheese
Grilled Cheese Ingredients
- 1 cup shredded cheddar cheese
- 4 slices almond flour bread
- 2 tablespoons unsalted butter
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Arrange the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 25 minutes, or until tender and slightly caramelized.
- Sauté Aromatics: While the squash is roasting, heat a large pot over medium heat. Add a little olive oil, then the onion and garlic. Sauté until the onion is translucent and the garlic is fragrant.
- Simmer Soup: Add the roasted squash to the pot. Pour in the chicken broth, bring the mixture to a boil, and then reduce to a simmer. Allow it to cook for an additional 10 minutes to blend the flavors.
- Puree the Soup: Use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender to puree.
- Enrich and Season: Stir in the heavy cream, then add salt and pepper to taste. Mix in the fresh thyme leaves and grated parmesan cheese, stirring until the cheese is fully melted and combined.
- Prepare Grilled Cheese: In a separate pan, melt the unsalted butter over medium heat. Assemble the grilled cheese sandwiches by placing shredded cheddar cheese between two slices of almond flour bread.
- Grill the Sandwiches: Grill each sandwich in the melted butter until golden brown on both sides and the cheese is melted, about 3-4 minutes per side.
- Serve: Serve the creamy butternut squash soup hot with the grilled cheese sandwiches on the side or cut the sandwich into strips and place them on top of the soup for a stylish presentation.
Notes
- You can substitute vegetable broth to make the soup vegetarian.
- For a dairy-free version, replace heavy cream with coconut cream and use vegan cheese alternatives.
- Make sure the squash is roasted until caramelized for a deeper flavor.
- The almond flour bread ensures the grilled cheese remains keto-friendly; do not substitute with regular bread if maintaining keto.
- Use fresh thyme for best flavor, but dried thyme can be used if fresh is not available—use about 1 teaspoon in that case.
