Name: Carrot, Butternut Squash, and Coriander Soup
Prep time: 10 min
Cook time: 50 min
Ingredients: 2 pound butternut squash; 3 tablespoon olive oil; 1 large onion, chopped; 1 teaspoon paprika; 1 1/2 teaspoon cumin; 3/4 teaspoon turmeric; 1 teaspoon ground coriander; salt and pepper; 4 carrots, coarsely chopped; 1 teaspoon sugar; 3 cup chicken stock; 3 cup water; 1/2 cup plain yogurt; 2 tablespoon chopped fresh cilantro or coriander leaves

Carrot, Butternut Squash, and Coriander Soup

Preparation Time10 min

Cooking Time50 min

Ingredients

2 pounds butternut squash
3 tablespoons olive oil
1 large onion, chopped
1 teaspoon paprika
1 1/2 teaspoon cumin
3/4 teaspoon turmeric
1 teaspoon ground coriander
salt and pepper
4 carrots, coarsely chopped
1 teaspoon sugar
3 cups chicken stock
3 cups water
1/2 cup plain yogurt
2 tablespoons chopped fresh cilantro or coriander leaves

Instructions

1. Bake the squash at 375 degrees F until tender; scoop out pulp.

2. Heat olive oil in a very large pot. Add onions and saute until soft.

3. Add paprika, cumin, turmeric, coriander, salt and pepper and saute 2 minutes.

4. Add squash, carrots, sugar and saute 10 minutes. Add the stock and water.

5. Bring to a boil, reduce, and simmer uncovered 30 minutes until the carrots are soft.

6. Puree in blender until the soup is smooth and light. To serve, heat and garnish with cilantro and yogurt.