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Mother use to make this on cold winter evenings, soul warming 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 and freshly ground black pepper
  • 3 tablespoons fresh chopped cilantro
  • 1/2 cup plain yogurt
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Preheat oven to 375° F.

Cut squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet.

Bake until squash can be easily skewered, 50 to 60 minutes.

With a spoon, remove seeds and discard.

Scrape the pulp from the skin.

Reserve the pulp and discard the skin.

Warm the olive oil in a soup pot over medium heat.

Add the onions and cook until soft, 7 minutes.

Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes.

Add the squash, carrots, sugar, chicken stock, water, ½ teaspoon salt and 1/4 teaspoon pepper.

Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes.

Cool for 15 minutes.

Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth.

Strain soup through a fine strainer back into pot and gently reheat.

If the soup is too thick, add additional water.

Season with salt and pepper.

Place the yogurt in a small bowl.

Season with salt and pepper and stir well.

To serve, heat the soup. Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt.

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