Summer Squash Soup

Nov 22, 2019

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

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