Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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

Recipe by Oxmoor House January 2008

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Oxmoor House

Recipe Summary

prep:
7 mins
cook:
1 hr 3 mins
total:
1 hr 10 mins
Yield:
5 servings (serving size: 1 cup soup and 1 tablespoon sour cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • . 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.

Chef's Notes

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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

113 calories; fat 2.4g; saturated fat 1.3g; protein 4.7g; carbohydrates 21.3g; cholesterol 7mg; iron 1.3mg; sodium 430mg; calories from fat 19%; fiber 3.3g; calcium 131mg.
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