Moroccan Butternut Soup

Name: Moroccan Butternut Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 5
Cuisine: Global
Ingredients: 907 grams butternut squash; 1 teaspoon curry powder; 591 milliliters fat-free, less-sodium chicken broth, divided; 3 larges garlic cloves, unpeeled; 0 teaspoons ground coriander; 1 teaspoons ground cumin; 0 teaspoons ground red pepper; 118 milliliters 1% low-fat milk; 5 Tbsps reduced-fat sour cream; 0 teaspoons salt

Moroccan Butternut Soup

Moroccan Butternut Soup might be just the soup you are searching for. Watching your figure? This gluten free, primal, and vegetarian recipe has 119 calories, 4g of protein, and 2g of fat per serving. This recipe serves 5. This recipe covers 15% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A mixture of butternut squash, milk, ground coriander, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Preheat oven to 37

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Oven

. Pierce squash several times with the tip of a sharp knife. Microwave at HIGH 1 minute.

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Squash

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Microwave

Knife

Cut squash in half lengthwise; remove seeds and membrane with a spoon.

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Squash

Seeds

Place butternut squash, cut sides down, and garlic cloves in a 13 x 9-inch baking dish coated with cooking spray. Pierce squash multiple times with a fork.

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Squash

Cooking Spray

Whole Garlic Cloves

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Baking Pan

Bake at 375 for 1 hour or until squash is very tender.

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Squash

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Oven

. While squash bakes, place curry powder and next 3 ingredients in a small nonstick skillet over medium heat; toast 1 minute or until fragrant. Set aside.

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Curry Powder

Squash

Toast

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Frying Pan

. Peel cooked squash, and place in a food processor or blender.

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Squash

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Food Processor

Blender

Remove and discard skins from garlic; add garlic to food processor.

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Garlic

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Food Processor

Add 1 1/2 cups chicken broth, and process until smooth.

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Chicken Broth

Transfer squash mixture to a large saucepan. Stir in remaining 1 cup broth, milk, salt, and toasted spices. Cook over low heat 2 minutes or until thoroughly heated, stirring frequently.

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Spices