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
- 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.
- Add the diced onion and minced garlic to the pot and cook for 2-3 minutes until the onion is tender.
- Add the butternut squash cubes, beef broth, water, dried thyme, salt, and pepper to the pot. Stir everything together.
- 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.
- 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.
- 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.