This butternut squash soup is full of thanksgiving spices. The soup is luscious, delicious, and creamy. It is low in carbs and keto and diabetic friendly. It has 7-8 carbs per serving. Hope you enjoy it. Do make it and let me know in the comments section below.

Ingredients
170 grams cauliflower florets
140 grams of diced butternut squash
3 cups of vegetable broth
2 tbsp of melted butter
¼ tsp turmeric powder
⅛ tsp pumpkin spice
⅛ tsp black pepper powder
¼ cup of cream
Salt to taste
2 drops of stevia drops
⅛ tsp of oregano powder
Chilli flakes for garnishing (optional)
Salted and roasted pumpkin seeds for garnishing

Directions
1) Put the Instant-pot on saute mode you can use a pressure cooker too.
2) Once the pot gets heated up add butter and let it melt.
3) Add chopped garlic and saute till it turns light brown.
4) Next, add diced onion and saute till they are transparent.
5) Add turmeric powder and pumpkin spice powder and saute well. If you don't have pumpkin spice powder you can add a pinch each of clove powder, cinnamon powder, ginger powder, and nutmeg powder.
6) Add the cauliflower florets and diced butternut squash. Saute well.
7) Add salt to taste.
8) Add the vegetable broth. Mix well.
9) Add black pepper powder. Mix well.
10) Put the lid on and cook for 10 minutes on medium heat or till 1 whistle on medium heat if you are using a pressure cooker.
11) After 10 minutes open the lid and see if the vegetables are fully cooked.
12) Blend the mixture with a handheld blender or food processor till well pureed.
13) On medium heat add cream, oregano, and stevia. Mix well.
14) Shut the heat and the soup is ready to be served.

Enjoy this delicious soup.
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Thanks for watching!!!