Cumin-Lemon Butternut Squash Soup
18.6g
Net Carbs
5.2g
Protein
8.6g
Fat
3.9g
Fiber
176
Calories
Cooking tip: Substitute vegetable broth to make this a vegetarian option! This soup freezes well, to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 3 tablespoons Lemon Peel
- 4 teaspoons Cumin
- 2 tablespoons Fresh Lemon Juice
- 1 large Onion
- 14 cup, cubes Butternut Winter Squash
- 4 14.5 ounces cans Chicken Broth, Bouillon or Consomme
- 9 teaspoons Lemon Zest
- 3 cloves Garlic
- 2 tablespoons Unsalted Butter Stick
- 3/4 cup Heavy Cream
Directions:
- Melt butter in a large pot over medium heat. Add diced white onion and minced garlic, cook, stirring often, until very soft but not browned; about 4 minutes. Add cumin and cook 1 minute. Add squash, broth, and 1 tablespoon of the zest; simmer until squash is very tender, about 30 minutes. Remove from heat and cool.
- Purée cooled soup in a blender in several batches. Return to pot. Stir in cream and reheat. Season with lemon juice and salt to taste. Ladle soup into bowls. Top each serving with a pinch of the remaining zest.
