Ingredients:
- 1 tablespoon extra virgin olive oil
- 1/2 cup minced yellow onion
- 2 cups finely diced yellow summer squash
- 1 cup peeled and diced sweet potato
- 1/4 cup diced carrot
- 1 clove garlic minced
- 3/4 teaspoon cumin powder
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika plus extra for topping
- 1/4 teaspoon mustard powder
- 1/4 teaspoon cinnamon
- pinch cayenne pepper optional
- 2 cups low-sodium vegetable broth, plus 1/4 cup
- 1/4 cup unsweetened almond milk
- Salt to taste
- Cilantro for topping
Directions:
Heat a pot over medium-low heat. Add the oil, then the onions. Cook onions 4 to 5 minutes. Stir in the squash, potato, and carrot. Continue to cook for until the squash begins to soften, 5 minutes or so. Stir in the garlic, cook for a minute then add in all the spices, cooking for another minute more. Add 1/4 cup broth, scrapping up any pieces stuck to the bottom. Allow some of the liquid to cook out then add the rest of the vegetable broth. Bring to a boil, reduce to a simmer, and let cook until the potatoes are tender, 10 to 15 minutes. Puree the soup using a blender or an immersion blender. Add in the milk and continue to heat the soup until hot. Taste and add salt as needed. Divide into two bowls and top with a sprinkle of paprika, and cilantro.
Serve alongside your favorite lean protein, or add shredded chicken to the soup! Dinner is served! Enjoy!
Nutrition Information:
Calories: 189 Protein: 4g Carbs: 27g Fat: 9g
