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:
- 2 tablespoons unsalted butter
- 1 large onion (150g), diced
- 3 cloves fresh garlic, minced or pressed
- 4 teaspoons cumin
- 1 large butternut squash (about 5 pounds), peeled and cubed
- 4 (14.5 ounce) cans chicken broth
- 3 tablespoons lemon zest, divided
- 3/4 cup heavy cream
- 2 tablespoons fresh lemon juice
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 (about 14 cups), 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.
