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Ingredients Jump to Instructions ↓

  1. 1 butternut squash , about 1 1/2 to 2 pounds 3 tablespoons olive oil

  2. 1 large yellow onion , chopped

  3. 1 1/2 teaspoons paprika

  4. 1 1/2 teaspoons cumin

  5. 1 teaspoon turmeric

  6. 1 1/2 teaspoons ground coriander

  7. 4 large carrots , coarsely chopped

  8. 1 teaspoon sugar

  9. 3 cups chicken stock

  10. 3 cups water salt & freshly ground black pepper

  11. 3 tablespoons chopped fresh cilantro

  12. 1/2 cup plain yogurt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375° F.

  2. Cut squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet.

  3. Bake until squash can be easily skewered, 50 to 60 minutes.

  4. With a spoon, remove seeds and discard.

  5. Scrape the pulp from the skin.

  6. Reserve the pulp and discard the skin.

  7. Warm the olive oil in a soup pot over medium heat.

  8. Add the onions and cook until soft, 7 minutes.

  9. Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes.

  10. Add the squash, carrots, sugar, chicken stock, water, ½ teaspoon salt and 1/4 teaspoon pepper.

  11. Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes.

  12. Cool for 15 minutes.

  13. Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth.

  14. Strain soup through a fine strainer back into pot and gently reheat.

  15. If the soup is too thick, add additional water.

  16. Season with salt and pepper.

  17. Place the yogurt in a small bowl.

  18. Season with salt and pepper and stir well.

  19. To serve, heat the soup.

  20. Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt. ?

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