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Carrot, Butternut Squash, and Coriander Soup
2 lbs butternut squash
3 tablespoons olive oil
1 large onion, chopped
1 teaspoon paprika
1 1/2 teaspoons cumin
3/4 teaspoon turmeric
1 teaspoon ground coriander
salt and pepper
4 carrots, coarsely chopped
1 teaspoon sugar
3 cups chicken stock
3 cups water
1/2 cup plain yogurt
2 tablespoons chopped fresh cilantro or coriander leaves
Bake the squash at 375 until tender; scoop out pulp. Heat olive
oil in a very large pot. Add onions and saute until soft. Add
paprika, cumin, turmeric, coriander, salt and pepper and saute 2
minutes. Add squash, carrots, sugar and saute 10 minutes. Add the
stock and water. Bring to a boil, reduce, and simmer uncovered 30
minutes until the carrots are soft. Puree in blender until the
soup is smooth and light. To serve, heat and garnish with cilantro
and yogurt.
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Squash 05