Prep Time
10 Mins
Cook Time
25 Mins
Total Time
35 Mins
Yield
Makes 4 servings (1 serving: about 1 cup)

Creamy, comforting, and packed with beta-carotene, this soup makes a deliciously light lunch or a perfect start to a warming meal.

How to Make It

Step 1

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.

Step 2

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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