Low-Carb Beef and Butternut Squash Soup Recipe

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Servings: 6 servings

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Ingredients

  • 1 lb. Beef stew meat, cut into 1-inch pieces
  • 1 small Butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 Onion, diced
  • 2 cloves Garlic, minced
  • 2 tbsp. Olive oil
  • 4 cups Beef broth
  • 1 cup Water
  • 1 tsp Dried thyme
  • Salt and pepper, to taste
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Heat the olive oil over medium-high heat in a large pot or Dutch oven. Add the beef stew meat to the pot and cook until browned on all sides, about 5 minutes.
  2. Add the diced onion and minced garlic to the pot and cook for 2-3 minutes until the onion is tender.
  3. Add the butternut squash cubes, beef broth, water, dried thyme, salt, and pepper to the pot. Stir everything together.
  4. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes until the butternut squash is tender and the beef is cooked through.
  5. Remove the pot from the heat and let the soup cool slightly. Use an immersion blender to puree the soup until smooth, or transfer it to a blender and puree it in batches.
  6. Garnish the soup with chopped fresh parsley, if desired, and serve hot.

Nutrition Facts

Calories: 300 kcal

Fat: 15g

Carbohydrates: 10g

Fiber: 2g

Net Carbs: 8g

Protein: 25g

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Low-Carb Beef and Butternut Squash Soup

To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.

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