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

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Yield:
Makes 4 servings (1 serving: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

CarbLovers Diet Cookbook

Nutrition Facts

148 calories; fat 7g; cholesterolmg; protein 4mg; carbohydrates 20g; sugars 4g; fiber 5g; sodium 78mg.