Cumin-Lemon Butternut Squash Soup Recipe

Atkins Cumin-Lemon Butternut Squash Soup
Net Carbs
Prep Time: 90 Minutes
Cook Time: 35 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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How to Calculate Atkins Net Carbs

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  • 2 tablespoon Unsalted Butter Stick
  • 1 large Onions
  • 3 clove Garlic
  • 4 tsp Cumin
  • 14 cup, cubes Butternut Winter Squash
  • 4 14.5 oz can Chicken Broth, Bouillon or Consomme
  • 3 tbsp Lemon Peel
  • 0 3/4 cup Heavy Cream
  • 2 tbsp Fresh Lemon Juice
  • 9 tsp Lemon Zest


  1. 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.
  2. 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. 

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.