Moroccan Spiced Squash And Carrot Soup Recipe

Name: Moroccan Spiced Squash And Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 375u00b0 F.
2
Cut squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet.
3
Bake until squash can be easily skewered, 50 to 60 minutes.
4
With a spoon, remove seeds and discard.
5
Scrape the pulp from the skin.
6
Reserve the pulp and discard the skin.
7
Warm the olive oil in a soup pot over medium heat.
8
Add the onions and cook until soft, 7 minutes.
9
Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes.
10
Add the squash, carrots, sugar, chicken stock, water, 1/2 teaspoon salt and 1/4 teaspoon pepper.
11
Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes.
12
Cool for 15 minutes.
13
Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth.
14
Strain soup through a fine strainer back into pot and gently reheat.
15
If the soup is too thick, add additional water.
16
Season with salt and pepper.
17
Place the yogurt in a small bowl.
18
Season with salt and pepper and stir well.
19
To serve, heat the soup.
20
Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 butternut squash, about 1 1/2 to 2 pounds, 3 tablespoons olive oil, 1 large yellow onion, chopped, 1 1/2 teaspoons paprika, and more.

Yes, Moroccan Spiced Squash And Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Spiced Squash And Carrot Soup

How did you like this recipe?

Frequently Asked Questions