Luscious Moroccan Spiced Carrot and Butternut Squash Soup
Indulge in this flavorful Luscious Moroccan Spiced Carrot and Butternut Squash Soup that combines the natural sweetness of butternut squash and carrots with aromatic spices. This warm, hearty soup is perfect for chilly days or as a delightful appetizer for guests. The essence of Moroccan cuisine shines through with the vibrant blend of cumin, coriander, and turmeric, creating a tantalizing experience for your taste buds. Finished with a touch of yogurt and fresh cilantro, this soup is not only nourishing but also visually appealing, making it a lovely addition to any meal.
N/A
Servings
60
Calories
15
Ingredients
Ingredients
butternut squash
1 (about 1 1/2 to 2 pounds, halved and roasted)
olive oil
3 tablespoons (for sautéing)
yellow onion
1 large (chopped)
paprika
1 1/2 teaspoons
cumin
1 1/2 teaspoons
turmeric
1 teaspoon
ground coriander
1 1/2 teaspoons
carrots
4 large (coarsely chopped)
sugar
1 teaspoon
chicken stock
3 cups
water
3 cups
salt
to taste
black pepper
to taste (freshly ground)
fresh cilantro
3 tablespoons (chopped)
plain yogurt
1/2 cup
Instructions
1
Preheat your oven to 375°F (190°C).
2
Prepare the butternut squash by cutting it in half lengthwise. Place the halves cut-side down on a lightly oiled baking sheet and roast in the oven until tender, approximately 50 to 60 minutes.
3
After roasting, carefully remove the squash from the oven. Using a spoon, scoop out the seeds and discard them. Then, use a spoon to extract the soft pulp from the skin, discarding the skin.
4
In a large soup pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become soft and translucent, about 7 minutes.
5
Stir in the paprika, cumin, turmeric, and coriander, allowing the spices to bloom for about 2 minutes while stirring frequently.
6
Incorporate the roasted squash pulp, coarsely chopped carrots, sugar, chicken stock, water, ½ teaspoon salt, and ¼ teaspoon black pepper into the pot. Mix well.
7
Raise the heat to bring the mixture to a boil, then reduce it to low heat. Cover the pot and let it simmer uncovered until the carrots are tender, about 20 to 25 minutes.
8
Once the soup has cooled for about 15 minutes, carefully puree it in batches using a blender until it reaches a smooth consistency.
9
Strain the pureed soup through a fine strainer back into the pot to achieve a silky texture. If the soup is too thick for your liking, gradually stir in additional water until you reach the desired consistency.
10
Taste the soup and adjust the seasoning with salt and freshly ground black pepper.
11
In a separate small bowl, mix the plain yogurt with a pinch of salt and pepper, stirring well to combine.
12
To serve, reheat the soup gently if necessary. Ladle the piping hot soup into bowls, garnishing each portion with a sprinkle of chopped fresh cilantro and a drizzle of seasoned yogurt on top, adding an extra layer of flavor.
Nutrition Information
2.5g
Fat
9g
Carbs
1.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this soup recipe?
The recipe is for Luscious Moroccan Spiced Carrot and Butternut Squash Soup.
What are the main vegetables used in this soup?
The main vegetables used are butternut squash and four large carrots.
How long does it take to roast the butternut squash?
The butternut squash should be roasted in the oven for approximately 50 to 60 minutes.
What oven temperature is required for roasting the squash?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
What spices provide the Moroccan flavor profile?
The soup uses a vibrant blend of paprika, cumin, turmeric, and ground coriander.
How do I prepare the butternut squash after roasting?
Discard the seeds and scoop the soft pulp from the skin, then discard the skin.
Can I make this soup vegan?
Yes, by substituting the chicken stock with vegetable stock and using a plant-based yogurt alternative.
Is this soup recipe gluten-free?
Yes, all the listed ingredients are naturally gluten-free.
How many calories are in a serving of this soup?
There are approximately 60 calories per serving.
What is the fat content per serving?
Each serving contains about 2.5 grams of fat.
How much protein is in each serving?
The soup provides 1.3 grams of protein per serving.
What is the carbohydrate count for this recipe?
There are 9 grams of carbohydrates per serving.
How long should I sauté the onions?
The chopped onions should be sautéed for about 7 minutes until they are soft and translucent.
When should I add the spices to the pot?
Add the spices after the onions are soft and let them bloom for about 2 minutes while stirring.
How long do the carrots need to simmer?
The soup should simmer for 20 to 25 minutes until the carrots are tender.
How do I achieve a silky smooth texture for the soup?
Puree the soup in a blender and then strain it through a fine strainer back into the pot.
What garnishes are recommended for serving?
Garnish each bowl with chopped fresh cilantro and a drizzle of seasoned yogurt.
How do I prepare the yogurt topping?
Mix 1/2 cup of plain yogurt with a pinch of salt and pepper.
What should I do if the soup is too thick?
If the soup is too thick, gradually stir in additional water until you reach the desired consistency.
What type of oil is used for sautéing the vegetables?
The recipe calls for 3 tablespoons of olive oil.
Why is sugar included in the ingredients?
One teaspoon of sugar is added to enhance the natural sweetness of the carrots and squash.
How much chicken stock is needed for this recipe?
The recipe requires 3 cups of chicken stock.
Can I use water instead of stock?
The recipe already uses 3 cups of water in addition to the 3 cups of stock for a balanced flavor.
What type of onion is used in this soup?
The recipe specifies one large yellow onion.
Should I puree the soup immediately after cooking?
It is recommended to let the soup cool for about 15 minutes before pureeing it in batches.
How much cumin is required?
The recipe uses 1.5 teaspoons of cumin.
Is this soup suitable for autumn?
Yes, the warm spices and hearty squash make it an excellent choice for autumn.
How much turmeric is added to the soup?
One teaspoon of turmeric is added to the spice blend.
What is the serving size for this soup?
While the exact serving size isn't specified, the recipe uses about 2 pounds of squash and 4 large carrots.
Can I use fresh cilantro as a garnish?
Yes, 3 tablespoons of chopped fresh cilantro are recommended for garnishing.