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.
