Moroccan Spiced Squash and Carrot Soup

READY IN: 1hr 35mins
Bergy
Recipe by Miraklegirl

From Sur La Table. Exotic and delicious.

Top Review by 1031457

So good! Great depth of flavor. I doubled the stock and eliminated the water. Will make this again and again. Thank you so much for giving me another way to use butternut squash.

Ingredients Nutrition

Directions

  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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