Moroccan Butternut Soup

Oxmoor House
Moroccan Butternut Soup Recipe
Oxmoor House
Curry powder, cumin, and coriander give this creamy squash soup a warm exotic flavor that's characteristic of Moroccan dishes.
5 servings (serving size: 1 cup soup and 1 tablespoon sour cream)


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1 (2-pound) butternut squash
3 large garlic cloves, unpeeled
Cooking spray
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground red pepper
2 1/2 cups fat-free, less-sodium chicken broth, divided
1/2 cup 1% low-fat milk
1/4 teaspoon salt
5 tablespoons reduced-fat sour cream
Fresh chopped cilantro (optional)


Prep: 7 Minutes
Cook: 1 Hour, 3 Minutes

Preheat oven to 375°.

. Pierce squash several times with the tip of a sharp knife. Microwave at HIGH 1 minute. Cut squash in half lengthwise; remove seeds and membrane with a spoon. Place butternut squash, cut sides down, and garlic cloves in a 13 x 9-inch baking dish coated with cooking spray. Pierce squash multiple times with a fork. Bake at 375° for 1 hour or until squash is very tender.

. While squash bakes, place curry powder and next 3 ingredients in a small nonstick skillet over medium heat; toast 1 minute or until fragrant. Set aside.

. Peel cooked squash, and place in a food processor or blender. Remove and discard skins from garlic; add garlic to food processor. Add 1 1/2 cups chicken broth, and process until smooth.

. Transfer squash mixture to a large saucepan. Stir in remaining 1 cup broth, milk, salt, and toasted spices. Cook over low heat 2 minutes or until thoroughly heated, stirring frequently.

. Ladle soup into bowls. Top with sour cream and, if desired, cilantro.

Created date

March 2010

Nutritional Information

Calories 113
Fat 2.4 g
Satfat 1.3 g
Protein 4.7 g
Carbohydrate 21.3 g
Cholesterol 7 mg
Iron 1.3 mg
Sodium 430 mg
Caloriesfromfat 19 %
Fiber 3.3 g
Calcium 131 mg