Prep 15 mins
Cook 1 hr 20 mins
From Sur La Table. Exotic and delicious.
- 1 butternut squash, about 1 1/2 to 2 pounds
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 1⁄2 teaspoons paprika
- 1 1⁄2 teaspoons cumin
- 1 teaspoon turmeric
- 1 1⁄2 teaspoons ground coriander
- 4 large carrots, coarsely chopped
- 1 teaspoon sugar
- 3 cups chicken stock
- 3 cups water
- salt & freshly ground black pepper
- 3 tablespoons chopped fresh cilantro
- 1⁄2 cup plain yogurt
- Preheat oven to 375° F.
- Cut squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet.
- Bake until squash can be easily skewered, 50 to 60 minutes.
- With a spoon, remove seeds and discard.
- Scrape the pulp from the skin.
- Reserve the pulp and discard the skin.
- Warm the olive oil in a soup pot over medium heat.
- Add the onions and cook until soft, 7 minutes.
- Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes.
- Add the squash, carrots, sugar, chicken stock, water, ½ teaspoon salt and 1/4 teaspoon pepper.
- Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes.
- Cool for 15 minutes.
- Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth.
- Strain soup through a fine strainer back into pot and gently reheat.
- If the soup is too thick, add additional water.
- Season with salt and pepper.
- Place the yogurt in a small bowl.
- Season with salt and pepper and stir well.
- To serve, heat the soup.
- Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt.
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.
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!
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