Moroccan Spiced Squash and Carrot Soup

Time

Prep 15 min · Cook 80 min · 95 min total

Difficulty

medium

1. 1

   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.

2. 2

   Bake until squash can be easily skewered, 50 to 60 minutes. With a spoon, remove seeds and discard.

   60 min
3. 3

   Scrape the pulp from the skin. Reserve the pulp and discard the skin. Warm the olive oil in a soup pot over medium heat.

4. 4

   Add the onions and cook until soft, 7 minutes. Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes.

5. 5

   Add the squash, carrots, sugar, chicken stock, water, ½ teaspoon salt and 1/4 teaspoon pepper.

6. 6

   Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes.

   25 min
7. 7

   Cool for 15 minutes. Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth.

8. 8

   Strain soup through a fine strainer back into pot and gently reheat. If the soup is too thick, add additional water.

9. 9

   Season with salt and pepper. Place the yogurt in a small bowl. Season with salt and pepper and stir well.

10. 10

    To serve, heat the soup. Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.