Cumin-Lemon Butternut Squash Soup Recipe

18.6g
Net Atkins Count ^TM

Prep Time: 90 Minutes
Style:American
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.

5.2g

Protein

8.6g

Fat

3.9g

Fiber

176.1cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

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

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, 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.

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.