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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 (11 reviews)

  • grlup | 11/19/2020

    This is so good and so easy. I don't know why it took me so long to try this. It will definitely be a regular on the winter soup rotation.

  • LArcher | 01/03/2018

    Made this soup tonight with squash that I had bought at the fall market , late fall. At first , I was surprised by the flavor because the soup was not sweet. But, after a few tastes, I really liked it. I always end up buying a lot of squash in the fall so it is nice to have a soup that is so different, very savory.

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