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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Soups Stews Vegetables African Dinner Party Kosher Moroccan Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Carrots Squash 4 Hours Or Less

Moroccan Spiced Squash And Carrot Soup

From sur la table. Exotic and delicious.

Steps

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 , 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 yo.

Ingredients

butternut squash, olive oil, yellow onion, paprika, cumin, turmeric, ground coriander, carrots, sugar, chicken stock, water, salt & freshly ground black pepper, fresh cilantro, plain yogurt