Moroccan Pumpkin Soup (Chorbat al qara'a)

Ingredients

• 3 1/2 cups (1-inch) cubed peeled fresh pumpkin or butternut squash (about 1 1/4 pounds)
• 2 cups organic vegetable broth (such as Emeril's)
• 1 3/4 cups diced yellow onion
• 1 cup water
• 1 teaspoon Ras el Hanout
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground coriander
• 1/2 cup whole milk
• 1 tablespoon butter
• 8 teaspoons plain yogurt
• 1/4 cup chopped fresh cilantro

Preparation

1. 1. Combine first 7 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
2. 2. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan over low heat. Add milk and butter to pan; cook 3 minutes or until thoroughly heated. Serve with yogurt and cilantro.