Creamy, comforting, and packed with beta-carotene, this soup makes a deliciously light lunch or a perfect start to a warming meal.
2 tablespoon olive oil, plus more for serving
1 medium onion, chopped
2 cloves garlic
1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper, plus more for serving
1 tablespoon chopped ginger
1 small butternut squash (1 1/2 pounds), peeled, cut into 1-inch cubes
1 quart low-sodium chicken broth
2 teaspoon fresh lemon juice
Calories per serving 148
Fat per serving 7g (sat 1g, mono 4.9g, poly 0.8g)
Cholesterol per serving 0mg
Protein per serving 4mg
Carbohydrate per serving 20g
Sugars per serving 4g
Fiber per serving 5g
Sodium per serving 78mg
How to Make It
Heat oil in a large saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until tender, 6-8 minutes. Add coriander, crushed red pepper, and ginger; cook, stirring, 1 minute. Stir in squash, broth, and lemon juice; bring to a boil. Reduce heat to a simmer and cook 10 minutes or until squash is tender.
Working in batches, transfer soup to a blender and blend until smooth (or blend in the pan with an immersion blender). To serve, drizzle soup with a small amount of olive oil and sprinkle with crushed red pepper, if desired.
CarbLovers Diet Cookbook
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