Moroccan Spiced Squash and Carrot Soup

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“From Sur La Table. Exotic and delicious.”
1hr 35mins

Ingredients Nutrition


  1. Preheat oven to 375° F.
  2. Cut squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet.
  3. Bake until squash can be easily skewered, 50 to 60 minutes.
  4. With a spoon, remove seeds and discard.
  5. Scrape the pulp from the skin.
  6. Reserve the pulp and discard the skin.
  7. Warm the olive oil in a soup pot over medium heat.
  8. Add the onions and cook until soft, 7 minutes.
  9. Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes.
  10. Add the squash, carrots, sugar, chicken stock, water, ½ teaspoon salt and 1/4 teaspoon pepper.
  11. Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes.
  12. Cool for 15 minutes.
  13. Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth.
  14. Strain soup through a fine strainer back into pot and gently reheat.
  15. If the soup is too thick, add additional water.
  16. Season with salt and pepper.
  17. Place the yogurt in a small bowl.
  18. Season with salt and pepper and stir well.
  19. To serve, heat the soup.
  20. Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt.

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