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Butternut Squash Soup with Carrot, Cumin & Coriander
Ingredients
1 tbs olive oil
1 tbs unsalted butter
1 diced onion
1-2 cloves of garlic roughly chopped
1 tsp ground cumin
1 tsp ground coriander
1 can diced tomatoes
Freshly ground black pepper
1 butternut squash cut into large chunks
4 carrots, cut into chunks
3 cups homemade chicken stock (or Marigold organic vegetarian bouillon powder)
plain yogurt or sour cream
chopped fresh coriander or parsley leaves
Method
Preheat oven to 180C. Chop the butternut squash into large pieces, place in a roasting pan with the carrots and toss with a little olive oil to coat. Bake for 45 minutes at 180C.
Heat the oil and butter in a large pot over medium heat. Add onion and garlic - sauté for 2 minutes and then cover and let sweat until translucent, about 3 min. Uncover and cook, stirring occasionally, until the onions begin to brown, 3 to 5 min. Add the cumin and coriander and stir for 30 seconds, until very fragrant. Stir in the tomatoes and their juice, season with fresh pepper, and cook for 2 min. Cover and simmer for another 10 minutes.
Scoop the flesh of the roasted squash into the pot along with the carrots, breaking them up with a wooden spoon. Add the stock, cover, and bring to a simmer. Adjust the heat to maintain a simmer and cook, covered, for 30 min. Turn off the heat.
If you have a hand processor, you can now blend it in the saucepan. Otherwise, let cool slightly and purée in batches in a blender (don't fill more than one-third full and vent the lid or you risk getting splashed with hot soup). Taste and add more seasoning if needed. Return the soup to the pot and stir over low heat until hot. Garnish each serving with a spoonful of natural yogurt or sour cream and some chopped coriander or parsley.
Serve with a slice of toasted rye bread topped with cottage cheese or houmous.