Potage Marocain (Moroccan Soup)

"This Fall Season soup is Moroccan as well as French in spirit. Very easy to prepare and would make a great first course for a fall menu."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
11
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Combine first 7 ingredients in a large saucepan and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
  • Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape) and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
  • Pour pureed mixture into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan over low heat. Add milk and butter to pan and cook 3 minutes or until thoroughly heated. Serve with yogurt and cilantro.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I was searching around for recipes to make with this massive pumpkin I have cut into today. Ran across this one and think it's pretty great - easy peasy. I made it vegan so skipped the milk and used some soyogurt. Worked out really well. I added a bit of sugar and a touch more salt - probably due to the broth I was using. Pureed up like a dream and now I'll have a nice soup waiting for us in the freezer. Thanks!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes