Potage Marocain (Moroccan Soup)

• 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

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.

fresh pumpkin, vegetable broth, yellow onions, water, hanout spice mix, kosher salt, ground coriander, milk, butter, plain yogurt, fresh cilantro

Taken from www.food.com/recipe/potage-marocain-moroccan-soup-348352 (may not work)