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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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.
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