Potage Marocain Moroccan Soup
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.
Steps
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.
Place half of squash mixture in a blender.
Remove center piece of blender lid and secure blender lid on blender.
Place a clean towel over opening in blender lid.
Blend until smooth.
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.
Ingredients
fresh pumpkin, vegetable broth, yellow onions, water, ras el hanout spice mix, kosher salt, ground coriander, whole milk, butter, plain yogurt, fresh cilantro