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Recipe

Butternut Squash Soup with Cumin & Coriander

Scott Phillips

Yield: Yields about 6 cups

Servings: 4-6

Ingredients

  • 2 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • 1 medium onion, diced
  • 1/2 tsp. kosher salt
  • 3/4 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 14-1/2-oz. can diced tomatoes, with their juices (I like Del Monte brand)
  • Freshly ground black pepper
  • Flesh of a 2-lb. roasted butternut squash 
  • 3 cups homemade or low-salt canned chicken broth
  • 1 Tbs. plain yogurt or heavy cream per serving for garnish
  • 1 Tbs. minced fresh flat-leaf parsley

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 170
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 5
      Sodium (mg): 520
      Carbohydrates (g): 21
      Fiber (g): 5
      Protein (g): 4

Preparation

  • Heat the oil and butter in a heavy soup pot set over medium heat. Add the onion and salt and sauté for 2 minutes and then cover and let sweat until translucent, about 3 min. Uncover and cook, stirring occasionally, until the onions begin to brown, 3 to 5 min. Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds. Stir in the tomatoes and their juices, season with a few grinds of pepper, and cook for 2 min. Cover and simmer for another 10 minutes. Peel the roasted squash and add the flesh to the pot, breaking it up with a wooden spoon. Add the chicken broth, cover, and bring to a simmer. Adjust the heat to maintain a simmer and cook, covered, for 30 min. Let cool slightly and purée in small batches in a blender or a food processor (don’t fill the vessel more than one-third full and vent the lid or you risk getting splashed with hot soup). Taste and add more salt and pepper if needed. Return the soup to the pot and stir occasionally over low heat until hot. Garnish each serving with a spoonful of yogurt or a drizzle of cream and a sprinkling of the minced parsley.

Reviews

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Reviews

  • alisoncurley | 11/17/2017

    This is a perfect fall soup. Love the blend of the cumin and coriander. Even my brother-in-law, who detests cooked squash, loves this soup!

  • BJazz | 02/24/2016

    I love this Butternut Squash soup recipe and have made it numerous times over the past 2 years. I have made it with both homemade and store bought broth and tastes good with both, but is especially good with the homemade chicken stock. Highly recommend this recipe!

  • Ckiitelsen | 12/06/2014

    This has become a family favorite. I buy the precut butternut squash and roast it. I also doulble the cumin and coriander.

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