Ingredients
-
1
-
3
-
1
-
1 1/2
-
1 1/2
-
1
-
1 1/2
-
4
-
1
-
3
-
3
-
-
3
-
1/2
-
Directions
Moroccan Spiced Squash and Carrot Soup, From Sur La Table Exotic and delicious , So good! Great depth of flavor I doubled the stock and eliminated the water Will make this again and again Thank you so much for giving me another way to use butternut squash , Lovely soup! I must eat low-salt, but skipping the salt was no problem – there is so much flavor there already I want to recommend an immersion blender – it’s SO much easier and my soup was pureed to perfection I was out of yogurt so used lowfat sour cream with the cilantro, and it was GREAT!
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Steps
|
1
Done
|
Preheat Oven to 375 F. |
|
2
Done
|
Cut Squash in Half from Top to Bottom and Place It, Cut Side Down, on a Lightly Oiled Baking Sheet. |
|
3
Done
|
Bake Until Squash Can Be Easily Skewered, 50 to 60 Minutes. |
|
4
Done
|
With a Spoon, Remove Seeds and Discard. |
|
5
Done
|
Scrape the Pulp from the Skin. |
|
6
Done
|
Reserve the Pulp and Discard the Skin. |
|
7
Done
|
Warm the Olive Oil in a Soup Pot Over Medium Heat. |
|
8
Done
|
Add the Onions and Cook Until Soft, 7 Minutes. |
|
9
Done
|
Add the Paprika, Cumin, Turmeric, and Coriander and Continue to Cook, Stirring For 2 Minutes. |
|
10
Done
|
Add the Squash, Carrots, Sugar, Chicken Stock, Water, Teaspoon Salt and 1/4 Teaspoon Pepper. |
|
11
Done
|
Bring to a Boil, Reduce the Heat to Low and Simmer Uncovered Until Carrots Are Soft, 20 to 25 Minutes. |
|
12
Done
|
Cool For 15 Minutes. |
|
13
Done
|
Puree the Soup in a Blender in Several Batches For 3 Minutes Each Batch Until the Soup Is Very Smooth. |
|
14
Done
|
Strain Soup Through a Fine Strainer Back Into Pot and Gently Reheat. |
|
15
Done
|
If the Soup Is Too Thick, Add Additional Water. |
