This soup is very tasty. I would use about 1/2 cup less liquid the next time though. I used low fat buttermilk in place of the 1% milk and sautéed 8oz. large shrimp cut in halves of which I placed equal portions in each bowl before adding the soup and topping with pepitas. I served this with warmed pita bread and hummus.
Moroccan Butternut Soup
More From Oxmoor House
- Calories: 113
- Fat: 2.4g
- Saturated fat: 1.3g
- Protein: 4.7g
- Carbohydrate: 21.3g
- Cholesterol: 7mg
- Iron: 1.3mg
- Sodium: 430mg
- Calories from fat: 19%
- Fiber: 3.3g
- Calcium: 131mg
- 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)
- 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.
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