Moroccan Spiced Squash And Carrot Soup

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

1. Preheat oven to 375u0b0 F.
2. Cut squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet.
3. Bake until squash can be easily skewered, 50 to 60 minutes.
4. With a spoon, remove seeds and discard.
5. Scrape the pulp from the skin.
6. Reserve the pulp and discard the skin.
7. Warm the olive oil in a soup pot over medium heat.
8. Add the onions and cook until soft, 7 minutes.
9. Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes.
10. Add the squash, carrots, sugar, chicken stock, water, 1/2 teaspoon salt and 1/4 teaspoon pepper.
11. Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes.
12. Cool for 15 minutes.
13. Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth.
14. Strain soup through a fine strainer back into pot and gently reheat.
15. If the soup is too thick, add additional water.
16. Season with salt and pepper.
17. Place the yogurt in a small bowl.
18. Season with salt and pepper and stir well.
19. To serve, heat the soup.
20. Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt.

butternut squash, olive oil, yellow onion, paprika, cumin, turmeric, ground coriander, carrots, sugar, chicken stock, water, salt, fresh cilantro, plain yogurt

Taken from www.food.com/recipe/moroccan-spiced-squash-and-carrot-soup-85052 (may not work)