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Butternut Squash Soup with Cumin & Coriander

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Serves 4-6

Yields about 6 cups

  • 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

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.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 170; Fat (g): fat g 9; Fat Calories (kcal): 80; Saturated Fat (g): sat fat g 2; Protein (g): protein g 4; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 21; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 520; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 5;

Photo: Scott Phillips

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

This has been one of our "go to" fall soups since it was published in the magazine. Yes add more spices & salt to your liking. We make it with vegetable stock, chicken stock or just plain water. The combination of tomato, coriander and squash is wonderful.

This has got to be the WORST soup I've ever tasted. It was a waste of a beautifully roasted butternut squash and a lovely sweet onion. I would have given this no stars, but the site wouldn't let me. Gail McGraw

My boyfriend and I have decided this soup is outstanding! I did add more salt and seasonings than originally called for. I first salted the squash before roasting, used the salt called for, and I also used full salt chicken broth. I also used about 1/2 more of the coriander and cumin. Served with a dollop of yogurt and a sprinkle of fresh cilantro. Perfection!

I really love this soup. I, like the other reviewer, add more cumin and coriander for more flavor. Roasting the squash with cut side up with olive oil and s&p adds a lot of flavor to the roasted butternut squash. I highly recommend this soup as it is very healthy soup as well as tasty.

I had a difference experience than Jason123, think this is a very tasty soup. I did add a bit more cumin and coriander because I love those spices. A very thick and silky soup.

Very pleasing colour and consistency but disappointing taste. I'm a big fan of roasted butternut, but this soup lacked depth of flavour and needed a lot of salt.

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