1/4 teaspoon crushed red pepper, plus more for serving
1 tablespoon chopped ginger
1 small butternut squash (1 1/2 pounds), peeled, cut into 1-inch cubes
1 quart low-sodium chicken broth
2 teaspoon fresh lemon juice
Fat 7g (sat 1g, mono 4.9g, poly 0.8g)
How to Make It
Heat oil in a large saucepan over medium heat. 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 until 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.
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