Completely Keto Creamy Squash Soup

On a cold, snowy day in the heart of the countryside, the aroma of warmth and comfort filled the cozy kitchen of Grandma Edna. With the landscape blanketed in white outside, she knew it was the perfect time to whip up her famous Creamy Squash Soup.

As she chopped scallions and celery with practiced ease, the savory scent of garlic wafted through the air, promising a meal that would banish the chill from even the coldest bones. With each yellow zucchini squash lovingly cut into hearty chunks, Grandma Edna couldn’t help but feel a sense of anticipation building in the kitchen.

With a splash of olive oil and a dash of Pink Himalayan Salt, Grandma Edna’s soup simmered on the stove, filling the kitchen with the comforting aroma of home. And as she garnished each bowl with a sprinkle of black pepper and a few delicate parsley leaves, she knew that her Creamy Squash Soup would be the perfect antidote to the winter chill, warming both body and soul with each nourishing spoonful.

Completely Keto Creamy Squash Soup

Course: Soup
Cuisine: American
Keyword: creamy squash soup, keto creamy squash soup
Prep Time: 2 hours
Servings: 6 people


  • 1 stalk of scallion chopped
  • 4 celery stalks chopped
  • 3 tsp Pink Himalayan Salt
  • 2 garlic cloves minced
  • 6 large yellow zucchini squash cut into chunks
  • 2 cup water
  • 2 Tbsp olive oil
  • 1 tsp black pepper for garnish
  • parsley leaves for garnish


  1. Heat the oil in a large pot on a medium flame. Put the scallions and celery in, season with salt and stir for a few minutes. Put the garlic in and keep cooking for a 2-3 more minutes.

  2. Pour the water in with the zucchini chunks. Cover the pot and raise heat to boil. Then lower and cook covered for an hour.

  3. Put the whole mixture into a blender and blend to a smooth texture. Garnish with parsley and black pepper.

Recipe Notes

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