Potage Marocain (moroccan Soup)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 3 1/2 cups fresh pumpkin or 3 1/2 cups butternut squash, 1-inch cubed and peeled
• 2 cups vegetable broth
• 1 3/4 cups yellow onions, diced
• 1 cup water
• 1 teaspoon ras el hanout spice mix
• 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 fresh cilantro, rough chopped

Recipe

• 1 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.
• 2 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.
• 3 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.