Butternut Squash Soup Ratio 3:1 Total Calories 498 kcals Fat 48.3g Protein 9.4g Carbohydrate 6.4g Click here to print! Ingredients 20g pine nuts 13g raw spring onions (bulbs and tops) 50g raw butternut squash 15g salted butter 15g lard 40g raw celeriac 20g cheddar cheese (grated) 50 ml of water Salt and pepper to taste Method 1. Chop celeriac and butternut squash into small cubes. 2. Melt butter and lard gently in saucepan. 3. Add water and cubed butternut squash and celeriac. Cook until soft. 4. Chop spring onions and add to soup. 5. Grind pine nuts with mortar and pestle to make a soft paste. Add ground pine nuts and grated cheddar cheese to the soup. 6. Blend until smooth adding more water for a thinner texture soup. Top Tips This recipe makes one large portion or two smaller portions. If serving a smaller portion can serve with ketogenic bread or Livlife brand bread (low carb bread), and butter. Use myketoplanner or EKM to calculate the recipe. For MCT diets: can replace lard or some of the lard with MCT oil. To increase ratio, add more lard or butter or add double cream. Store in covered container in refrigerator for up to 4 days. Can be frozen for up to 3 months. This recipe also works as a sauce to add to chicken or sausages served with slim rice or pasta. A Daisy Garland Recipe © The Daisy Garland Manage Cookie Preferences