Carrot, Butternut Squash, and Coriander Soup

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Carrot, Butternut Squash, and Coriander Soup

Preparation Time10 min

Cooking Time50 min

Ingredients

  • 2 pounds butternut squash
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 teaspoon paprika
  • 1 1/2 teaspoon cumin
  • 3/4 teaspoon turmeric
  • 1 teaspoon ground coriander
  • salt and pepper
  • 4 carrots, coarsely chopped
  • 1 teaspoon sugar
  • 3 cups chicken stock
  • 3 cups water
  • 1/2 cup plain yogurt
  • 2 tablespoons chopped fresh cilantro or coriander leaves

Instructions

1. Bake the squash at 375 degrees F until tender; scoop out pulp.

2. Heat olive oil in a very large pot. Add onions and saute until soft.

3. Add paprika, cumin, turmeric, coriander, salt and pepper and saute 2 minutes.

4. Add squash, carrots, sugar and saute 10 minutes. Add the stock and water.

5. Bring to a boil, reduce, and simmer uncovered 30 minutes until the carrots are soft.

6. Puree in blender until the soup is smooth and light. To serve, heat and garnish with cilantro and yogurt.

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