Description
From sur la table. Exotic and delicious.
Ingredients
- Butternut Squash
- Olive Oil
- Yellow Onion
- Paprika
- Cumin
- Turmeric
- Ground Coriander
- Carrots
- Sugar
- Chicken Stock
- Water
- Salt & Freshly Ground Black Pepper
- Fresh Cilantro
- Plain Yogurt
Instructions
- 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
- Bake until squash can be easily skewered, 50 to 60 minutes
- With a spoon, remove seeds and discard
- Scrape the pulp from the skin
- Reserve the pulp and discard the skin
- Warm the olive oil in a soup pot over medium heat
- Add the onions and cook until soft, 7 minutes
- Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes
- Add the squash, carrots, sugar, chicken stock, water, teaspoon salt and 1 / 4 teaspoon pepper
- Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes
- Cool for 15 minutes
- Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth
- Strain soup through a fine strainer back into pot and gently reheat
- If the soup is too thick, add additional water
- Season with salt and pepper
- Place the yogurt in a small bowl
- Season with salt and pepper and stir well
- To serve, heat the soup
- Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt