Ingredients:
1 butternut squash, about 1 1/2 to 2 pounds
3 tablespoons olive oil
1 large yellow onions, chopped
1 1/2 teaspoons paprika
1 1/2 teaspoons cumin
1 teaspoon turmeric
1 1/2 teaspoons ground coriander
4 large carrots, coarsely chopped
1 teaspoon sugar
3 cups chicken stock
3 cups water
salt & freshly ground black pepper
3 tablespoons chopped fresh cilantro
1/2 cup plain yogurt
Directions:
Preheat oven to 375F 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, 1/2 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.
Servings: 6
Time preparation: 15 min.
Time total: 95 min.