Total Time
45mins
Prep 20 mins
Cook 25 mins

This Fall Season soup is Moroccan as well as French in spirit. Very easy to prepare and would make a great first course for a fall menu.

Ingredients Nutrition

Directions

  1. Combine first 7 ingredients in a large saucepan and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
  2. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape) and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
  3. Pour pureed mixture into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan over low heat. Add milk and butter to pan and cook 3 minutes or until thoroughly heated. Serve with yogurt and cilantro.
Most Helpful

4 5

I was searching around for recipes to make with this massive pumpkin I have cut into today. Ran across this one and think it's pretty great - easy peasy. I made it vegan so skipped the milk and used some soyogurt. Worked out really well. I added a bit of sugar and a touch more salt - probably due to the broth I was using. Pureed up like a dream and now I'll have a nice soup waiting for us in the freezer. Thanks!