Potage Marocain (Moroccan Soup)

Submitted by Member 610488

"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."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 8

ingredients

• 3 1⁄2 cups fresh pumpkin or 3 1/2 cups butternut squash, 1-inch cubed and peeled
• 2 cups vegetable broth
• 1 3⁄4 cups yellow onions, diced
• 1 cup water
• 1 teaspoon ras el hanout spice mix
• 3⁄4 teaspoon kosher salt
• 1⁄2 teaspoon ground coriander
• 1⁄2 cup whole milk
• 1 tablespoon butter
• 8 teaspoons plain yogurt
• 1⁄4 cup fresh cilantro, rough chopped

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.

Reviews

[magpie diner]

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!