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

Scale

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

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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.