Cumin-Lemon Butternut Squash Soup Recipe
Cook Time: 35 Minutes
Phase: Phase 3
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
- 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.
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.