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.
. Pierce squash several times with the tip of a sharp knife. Microwave at HIGH 1 minute.
Cut squash in half lengthwise; remove seeds and membrane with a spoon.
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.
Bake at 375 for 1 hour or until squash is very tender.
. 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.
. Peel cooked squash, and place in a food processor or blender.
Remove and discard skins from garlic; add garlic to food processor.
Add 1 1/2 cups chicken broth, and process until smooth.
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.
. Ladle soup into bowls. Top with sour cream and, if desired, cilantro.