Butternut Squash Soup

By dette

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

Ingredients

• 2 tbsp olive oil, plus more for serving
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1/2 t. ground coriander
• 1/4 t. crushed red pepper, plus more for serving
• 1 tbsp chopped fresh ginger
• 1 small butternut squash (1 1/2 .b) peeled, cut into 2 inch cubes
• 1 quart low-sodium chicken broth
• 2 t. fresh lemon juice

Details

Servings 4
Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

Heat oil in a large saucepan over medium ehat. 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 untiol 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.

serving about 1 cup cal 148; fat 7g; (sat 1g; mono 4.9g; poly 0.8g) shol 0mg; prot 4g; carb 20g; sug 4g; fib 5g; RS 0g; sod 78mg