Butternut Squash Soup with Cumin & Coriander

RATE IT

read reviews [4]

Serves 4-6

Yields about 6 cups

To learn more, read:
Taming the Sweetness of Butternut Squash
by Ruth Lively
from Fine Cooking
Issue 60
Last Edit Date: 3/6/2013 4:24:05 PM

more about:

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): 9; Fat Calories (kcal): 80; Saturated Fat (g): 2; Protein (g): 4; Monounsaturated Fat (g): 5; Carbohydrates (g): 21; Polyunsaturated Fat (g): 1; Sodium (mg): 520; Cholesterol (mg): 5; Fiber (g): 5;

Photo: Scott Phillips

Rate this Recipe and View Reviews

user reviews
made it?
RATE IT!

by carnley, 11/16/2009My 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!

by biondi, 7/4/2009I 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.

by kathymcmo, 10/12/2008I 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.

by Jason123, 4/9/2008Very 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.