1. Preheat oven to 375° 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, ½ 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
