Serves 6

Ingredients

• 1 butternut squash, about 1 ½ to 2 pounds
• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 ½ teaspoons paprika
• 1 ½ teaspoons cumin
• 1 teaspoon turmeric
• 1 ½ teaspoons ground coriander
• 4 large carrots, coarsely chopped
• 1 teaspoon sugar
• 3 cups chicken stock
• 3 cups water
• Salt and freshly ground black pepper
• 3 tablespoons fresh chopped cilantro
• ½ cup plain yogurt

Procedure

1. Preheat oven to 375° F. Cut squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet. Bake until squash can be easily skewered, 50 to 60 minutes. With a spoon, remove seeds and discard. Scrape the pulp from the skin. Reserve the pulp and discard the skin.
2. Warm the olive oil in a soup pot over medium heat. Add the onions and cook until soft, 7 minutes. Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes. Add the squash, carrots, sugar, chicken stock, water, ½ teaspoon salt and ¼ teaspoon pepper. Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes. Cool for 15 minutes.
3. Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth. Strain soup through a fine strainer back into pot and gently reheat. If the soup is too thick, add additional water. Season with salt and pepper.
4. Place the yogurt in a small bowl. Season with salt and pepper and stir well.
5. To serve, heat the soup. Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt.
6. Wine Suggestion: Sauvignon Blanc

Recipe reprinted with permission from Joanne Weir, 2002.