Butternut Squash, Carrot and Coriander Soup
Not sure how to cook squash or what to do with it? No fear, get a medley of delicious flavors with this Butternut Squash, Carrot and Coriander Soup. It's a tasty soup sure to delight your whole family.
Notes
Hey if you like this squash recipe check out our delicious 13 Squash Recipes to Celebrate the Changing Season or any of these 14 Impossibly Easy Soup Recipes for Fall.
Preparation Time10 min
Cooking Time50 min
Ingredients
- 2 pound fresh butternut squash
- 3 tablespoon light 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 fresh carrots, coarsely chopped
- 1 teaspoon sugar subsitute
- 3 cup low-sodium chicken stock
- 3 cup water
- 1/2 cup low-fat plain yogurt
- 2 tablespoon chopped fresh cilantro or coriander leaves
Instructions
- Preheat oven to 375 degrees F.
- 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 for 2 minutes.
- Add squash, carrots, sugar substitute and saute for 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 low-fat yogurt.