Moroccan Spiced Squash and Carrot Soup

Total Time
1hr 35mins
Prep 15 mins
Cook 1 hr 20 mins

From Sur La Table. Exotic and delicious.

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.

Reviews

(3)
Most Helpful

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.

1031457 April 18, 2013

Lovely soup! I must eat low-salt, but skipping the salt was no problem - there is so much flavor there already. I want to recommend an immersion blender - it's SO much easier and my soup was pureed to perfection. I was out of yogurt so used lowfat sour cream with the cilantro, and it was GREAT!

Krista48439 June 25, 2009

Very tasty spicy soup. I subbed 5 tsps of curry for the cumin,tumeric & coriander followed the rest of the recipe ingrediebts. My paprika was Hot Hungarian. Lovely tasty soup I didn't have any yogurt but it was good even without it. My cilantro plant was all but dead but managed to save a few leaves as garnish. I made the soup yesterday and it's flavors had a chance to really meld - Made the whole recipe and will freeze half of it. Thanks for an easy tasty recipe that was enjoyed for lunch

Bergy June 08, 2009

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