This is a French–influenced variation of a popular seasonal pumpkin soup, and it makes a fine first course for any dinner spread or as part of a Moroccan meal. While fresh pumpkin is more traditional in this recipe, butternut squash is easy to prepare and a good alternative.
3 1/2 cups (1-inch) cubed peeled fresh pumpkin or butternut squash (about 1 1/4 pounds)
2 cups organic vegetable broth (such as Emeril's)
1 3/4 cups diced yellow onion
1 cup water
1 teaspoon Ras el Hanout
3/4 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 cup whole milk
1 tablespoon butter
8 teaspoons plain yogurt
1/4 cup chopped fresh cilantro
1. Combine first 7 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
2. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); 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; cook 3 minutes or until thoroughly heated. Serve with yogurt and cilantro.
Yield: 8 servings (serving size: about 2/3 cup soup, 1 teaspoon yogurt, and 1 1/2 teaspoons cilantro)
CALORIES 91 ; FAT 2.3g (sat 1.3g,mono 0.6g,poly 0.1g); CHOLESTEROL 6mg; CALCIUM 84mg; CARBOHYDRATE 17.4g; SODIUM 392mg; PROTEIN 2.2g; FIBER 2.8g; IRON 0.9mg
Cooking Light, JANUARY 2009
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