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Butternut Sqash Soup

Prep time 10 mins
Cook time 25 mins
Total time 35 mins
Yield Makes 4 servings (1 serving: about 1 cup)


  • 2 tablespoon olive oil, plus more for serving
  • 1 medium onion, chopped
  • 2 cloves garlic
  • 1/2 teaspoon ground coriander
  • 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

Nutrition Information

  • calories 148
  • fat 7g (sat 1g, mono 4.9g, poly 0.8g)
  • cholesterol 0 mg
  • protein 4 mg
  • carbohydrate 20 g
  • sugars 4 g
  • fiber 5 g
  • sodium 78 mg

How to Make It

  1. 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.

  2. 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.