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Oxmoor House Photo by: Oxmoor House

Moroccan Butternut Soup

Curry powder, cumin, and coriander give this creamy squash soup a warm exotic flavor that's characteristic of Moroccan dishes.

Oxmoor House JANUARY 2008

  • Yield: 5 servings (serving size: 1 cup soup and 1 tablespoon sour cream)
  • Cook time:1 Hour, 3 Minutes
  • Prep time:7 Minutes

Ingredients

  • 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)

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • 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
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Moroccan Butternut Soup recipe

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