There’s something magical about curling up with a bowl of golden-hued soup that feels like a warm hug on a chilly day. This Creamy Keto Butternut Squash Soup with Grilled Cheese brings together the rich, velvety texture of roasted squash and the gooey, melty goodness of cheddar between keto-friendly almond flour bread. As soon as you scoop the first spoonful, you’ll notice the delicate balance between the sweetness of squash and the savory depth of chicken broth, lifted by bright notes of thyme and a hint of garlic. Adding a swirl of heavy cream transforms the soup into a silken masterpiece, while a sprinkle of Parmesan cheese brings a savory punch that lingers on your palate. And let’s not even get started on that crispy grilled cheese—each buttery, golden-brown bite perfectly complements the smooth soup, turning a simple dinner into an unforgettable feast.
Whether you’re hosting a cozy family dinner or simply craving a comforting solo meal, this dish fits right into your weeknight rotation. With an intermediate difficulty level, it’s a fun project for home cooks looking to elevate their low-carb game. You’ll spend about 15 minutes prepping ingredients—peeling and cubing the squash, chopping onions and garlic—followed by 40 minutes of roasting, sautéing, and simmering, plus a quick five minutes of rest time before digging in. At around 600 calories per serving, it’s satisfying enough for lunch or dinner, offering both substance and elegance on the table. Ready to dive in? Let’s explore the kitchen essentials you’ll need and walk through each step to create this healthy, drool-worthy comfort food sensation.
KEY INGREDIENTS IN CREAMY KETO BUTTERNUT SQUASH SOUP WITH GRILLED CHEESE
Before we get cooking, let’s meet the stars of this creamy keto delight. Each ingredient plays a unique role, from building flavor layers to ensuring the perfect texture for both soup and sandwich. Here’s what you’ll need:
- Butternut squash
This vibrant orange squash is the heart and soul of the soup. When roasted, its natural sugars caramelize, giving the final dish a subtle sweetness and rich color.
- Olive oil
A small amount of this fruity oil helps to roast the squash evenly and also serves as the base for sautéing onions and garlic, imparting a light, Mediterranean flair.
- Onion
Chopped onion adds depth and aromatic sweetness. As it softens in the pan, it lays the foundation for the soup’s savory profile.
- Garlic
Minced garlic lends a warm, fragrant note that enhances the overall complexity. It pairs beautifully with thyme and beeps up the savory aspect.
- Chicken broth
This liquid backbone dilutes and carries the flavors, transforming the roasted squash into a silky soup. You can swap for vegetable broth for a vegetarian twist.
- Heavy cream
Added at the end, heavy cream creates a luxuriously smooth texture and rounds out any sharp edges in the flavor profile.
- Salt and pepper
Simple seasoning that brings out each ingredient’s best qualities. Adjust to taste to achieve perfect balance.
- Fresh thyme leaves
Earthy and slightly minty, thyme brightens the soup and pairs especially well with both squash and cheese.
- Parmesan cheese
Grated Parmesan melts into the soup, adding a nutty, umami-rich dimension that makes each spoonful irresistible.
- Cheddar cheese
Shredded cheddar becomes the molten filling of the grilled cheese. It provides that classic tang and stretch you crave in every bite.
- Almond flour bread
A low-carb bread option that crisps beautifully in butter and holds up to molten cheese without falling apart.
- Unsalted butter
Used for grilling the sandwiches, unsalted butter ensures a golden crust without overpowering saltiness, letting the bread’s nutty flavor shine.
HOW TO MAKE CREAMY KETO BUTTERNUT SQUASH SOUP WITH GRILLED CHEESE
Now that all ingredients are at the ready, this section will guide you through the step-by-step process of transforming humble produce and pantry staples into a soul-warming soup paired with the ultimate grilled cheese. Follow along and use the tips to ensure caramelized squash, a perfectly blended soup, and sandwiches crisped to golden perfection.
1. Preheat your oven to 400°F (200°C). Arrange the cubed butternut squash on a baking sheet, then drizzle with olive oil and season generously with salt and pepper. Roast for about 25 minutes, flipping halfway through, until the edges are tender and slightly caramelized to deepen the flavor.
2. While the squash is roasting, heat a large pot over medium heat. Add a splash of olive oil, then toss in the chopped onion and minced garlic. Sauté for 3–4 minutes until the onion turns translucent and the kitchen fills with that irresistibly fragrant promise of dinner.
3. Transfer the roasted squash into the pot and pour in the chicken broth. Increase the heat to bring the mixture to a rolling boil, then immediately lower to a gentle simmer. Let it cook uncovered for another 10 minutes so the flavors meld and the squash softens even more.
4. Carefully use an immersion blender to puree the soup directly in the pot until it’s silky smooth. If you don’t have one, pause to ladle the mixture into a countertop blender in batches—just remember to vent the top so steam can escape and avoid splatters.
5. Return the soup to low heat, then stir in the heavy cream. Taste and adjust seasoning with salt and pepper. Sprinkle in the thyme leaves and grated Parmesan cheese, stirring until the cheese is fully melted and the soup has a luscious, creamy consistency.
6. Meanwhile, warm a separate skillet over medium heat and melt the unsalted butter until it foams. On four slices of almond flour bread, layer the shredded cheddar cheese and top with the remaining bread slices to form sandwiches.
7. Place each sandwich in the hot pan and grill for 3–4 minutes per side, pressing gently with a spatula. You’re aiming for a golden brown exterior and gooey cheese interior—flip carefully to keep everything intact.
8. Ladle the hot soup into bowls and serve with grilled cheese on the side, or cut the sandwiches into strips and nestle them on top for a fun twist. Enjoy immediately while the soup is steaming and the cheese is perfectly melted.
SERVING SUGGESTIONS FOR CREAMY KETO BUTTERNUT SQUASH SOUP WITH GRILLED CHEESE
Once you’ve crafted this cozy duo, it’s time to think about presentation and finishing touches that elevate the experience. Whether you’re serving family, friends, or treating yourself, these suggestions will help you plate like a pro and savor every moment.
- Garnish with fresh thyme sprigs
Nestle a few delicate thyme sprigs on top of the soup or sprinkle extra leaves around the rim for an elegant pop of green and an herbaceous aroma.
- Drizzle of heavy cream
Swirl a ribbon of heavy cream in a circular motion over the soup surface to create an inviting marble effect that showcases its creamy texture.
- Side salad with crisp greens
Balance the richness by serving a small arugula or spinach salad dressed in a tangy lemon vinaigrette, adding a bright, refreshing counterpoint.
- Toasted almond flakes
Scatter lightly toasted almond slices over the soup for crunch and a nutty accent that echoes the almond flour bread in the grilled cheese.
HOW TO STORE CREAMY KETO BUTTERNUT SQUASH SOUP WITH GRILLED CHEESE
Storing this comforting dish properly ensures you can enjoy leftovers at their best without sacrificing texture or flavor. Follow these recommendations to keep both the soup and the grilled cheese tasting fresh.
Measure out portions of soup into airtight containers and allow it to cool completely at room temperature for up to 30 minutes before refrigerating—this prevents condensation and dilution of flavors. If you plan to heat it later in the week, add a splash of broth or cream when reheating to maintain its silky consistency.
- Refrigeration
Store the soup in a sealed container in the fridge for up to 3 days. Keep the grilled cheese sandwiches wrapped separately in parchment paper to preserve crispiness.
- Freezing
For longer storage, freeze soup in freezer-safe containers or zip-top bags (lay flat) for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
- Reheating
Warm soup over medium-low heat, stirring occasionally. If it’s too thick, stir in a tablespoon of broth or heavy cream. Reheat sandwiches in a skillet or toaster oven for maximum crunch.
- Bread storage
If you’ve made extra almond flour bread, slice and freeze it between sheets of parchment. Toast directly from frozen to revive freshness before assembling sandwiches.
CONCLUSION
This Creamy Keto Butternut Squash Soup with Grilled Cheese combines the best of both worlds: a silken, flavorful soup that warms you from the inside out and a crispy, cheesy sandwich that satisfies every carb-conscious craving. Throughout this article, we’ve covered everything from gathering your ingredients to expert roasting techniques, blending tips, and that final buttery sear on your almond flour bread. With a total prep time of just 15 minutes, 40 minutes of cooking, and a brief rest time, you’ll have a gourmet-style meal ready to devour before you know it. The balance of sweet roasted squash, savory broth, and tangy cheeses makes each spoonful and bite memorable, while the low-carb approach keeps it guilt-free. Whether you’re looking for a hearty lunch or a cozy dinner, this intermediate-level recipe will help you impress guests or delight your own taste buds without stress.
Feel free to print this article and save it for later use so you can revisit these steps whenever the mood for comfort food strikes. Below, you’ll find a FAQ section to address common questions, but don’t hesitate to experiment with additional spices like nutmeg or cinnamon for a twist. If you try this recipe or need any assistance, I’d love to hear from you—drop a comment, share your tweaks, or ask questions about substitutions and techniques. Your feedback and stories bring this recipe to life, turning a simple meal into a shared culinary adventure. Enjoy every velvety spoonful and golden sandwich strip, and here’s to many happy, cozy meals ahead!
Creamy Keto Butternut Squash Soup with Grilled Cheese
Description
Experience the rich, velvety texture of this creamy butternut squash soup, perfectly balanced with the crunchy goodness of grilled cheese. A comforting duo!
Ingredients
Instructions
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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.
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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.
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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.
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Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, you can carefully transfer the soup to a countertop blender in batches.
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Stir in the heavy cream, and season with more salt and pepper if needed. Add the thyme leaves and parmesan cheese. Stir until well combined and the cheese is melted.
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In a separate pan, melt the unsalted butter over medium heat. Assemble the grilled cheese sandwiches by placing cheddar cheese between two slices of almond flour bread.
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Grill each sandwich in the melted butter until golden brown and the cheese has melted, about 3-4 minutes per side.
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Serve the creamy butternut squash soup hot with grilled cheese on the side, or cut into strips and place them on top for stylish presentation.
Note
- For extra flavor, you can add a pinch of nutmeg or cinnamon to the soup when blending.
- This dish is perfect as a comforting meal during fall and winter seasons.
- Almond flour bread is used to keep it keto-friendly, but you can substitute any low-carb bread of your choice.
- The soup can be stored in the refrigerator for up to 3 days or frozen for later use.
