Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a French–influenced variation of a popular seasonal pumpkin soup, and it makes a fine first course for any dinner spread or as part of a Moroccan meal. While fresh pumpkin is more traditional in this recipe, butternut squash is easy to prepare and a good alternative.

Amy Riolo
Recipe by Cooking Light January 2009

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Recipe Summary

Yield:
8 servings (serving size: about 2/3 cup soup, 1 teaspoon yogurt, and 1 1/2 teaspoons cilantro)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.

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  • 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.

Nutrition Facts

91 calories; fat 2.3g; saturated fat 1.3g; mono fat 0.6g; poly fat 0.1g; protein 2.2g; carbohydrates 17.4g; fiber 2.8g; cholesterol 6mg; iron 0.9mg; sodium 392mg; calcium 84mg.
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