Keto Chicken and Butternut Squash Soup with Lentil-Flavored Broth

Why this?
This Keto-friendly soup beautifully balances the natural sweetness of butternut squash with tender chicken breast, enhanced by a subtle lentil flavor that adds depth without excessive carbs. The use of red lentils in a small quantity enriches the broth’s texture and taste while maintaining a low-carb profile, making it a comforting and nutritious dinner choice for Keto enthusiasts.

Ingredients:

Preparation Steps:

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and sauté until translucent, about 3-4 minutes.
• Add minced garlic and cook for another 1 minute until fragrant.
• Add diced chicken breast and cook until lightly browned on all sides, about 5-6 minutes.
• Stir in ground cumin and smoked paprika, cooking for 1 minute to release the flavors.
• Add butternut squash cubes and red lentils to the pot, stirring to combine.
• Pour in the chicken broth and bring the mixture to a boil.
• Reduce heat to low and simmer, partially covered, for 25-30 minutes until the squash is tender and lentils are softened but not mushy.
• Season with salt and pepper to taste.
• Use an immersion blender to partially blend the soup for a creamy texture while keeping some chunks for body. Alternatively, blend half the soup and mix back in.
• Serve hot, garnished with fresh parsley.

Cooking Time: 40 minutes

Diet Types: Keto, Gluten-Free, Low-Carb, Paleo

Serving Size: 1 bowl (about 1.5 cups)

Servings: 4

Nutritional Facts Per Serving: