Ingredients
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3 1/2
-
2
-
1 3/4
-
1
-
1
-
3/4
-
1/2
-
1/2
-
1
-
8
-
1/4
-
-
-
-
Directions
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 , I was searching around for recipes to make with this massive pumpkin I have cut into today Ran across this one and think it’s pretty great – easy peasy I made it vegan so skipped the milk and used some soyogurt Worked out really well I added a bit of sugar and a touch more salt – probably due to the broth I was using Pureed up like a dream and now I’ll have a nice soup waiting for us in the freezer Thanks!, 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
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Steps
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1
Done
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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. |
|
2
Done
|
Place Half of Squash Mixture in a Blender. Remove Center Piece of Blender Lid (to Allow Steam to Escape) and Secure Blender Lid on Blender. Place a Clean Towel Over Opening in Blender Lid (to Avoid Splatters). Blend Until Smooth. |
|
3
Done
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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. |
