Moroccan Spiced Squash and Carrot Soup

Recipe by Miraklegirl
READY IN: 1hr 35mins




  • 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.