Coriander Spiced Carrot and Butternut Squash Soup
Try this Coriander-Spiced Carrot and Butternut Squash Soup. It is colorful and full of simple, healthy ingredients. Substitute any squash of your liking in this dish.
Notes
To learn about coriander and other food spices, check this out - How To Use Spices: The 10 Best Spices for Healthy Cooking
Preparation Time10 min
Cooking Time50 min
Ingredients
- 2 pounds butternut squash
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 teaspoon paprika
- 1 1/2 teaspoon 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
Instructions
- Bake the squash at 375 degrees F 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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