Total Steps
10
Ingredients
12
Tools Needed
3
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion (about 1 medium)
- 1.5 pounds peeled, seeded and cubed butternut squash
- 2 cloves garlic, minced or pressed
- 1 teaspoon coriander seeds, finely crushed
- 0.5 teaspoon ground cardamom
- 1.5 teaspoon ground cumin
- 0.25 teaspoon cayenne
- 1 bay leaf bay leaf
- 1 teaspoon kosher salt plus more to taste
- 3 cups chicken or vegetable stock
- 0.75 cup sour cream or Greek yogurt, plus a little more for garnish
Instructions
1
Step 1
In a large, heavy stockpot, heat the olive oil over medium-high heat.
2
Step 2
2 to 3 minutes
Add the chopped onion and saute.
3
Step 3
Add the cubed squash, garlic, spices, bay leaf and kosher salt.
4
Step 4
Add the stock and bring to a boil.
5
Step 5
15 to 20 minutes
Turn down the heat, partially cover the pan and simmer until the squash is tender.
6
Step 6
Remove from the heat and discard the bay leaf.
7
Step 7
Add the sour cream or Greek yogurt.
8
Step 8
Puree everything together in the pot using an immersion blender, or puree in batches using a regular blender.
9
Step 9
Taste for seasoning and add salt as needed.
10
Step 10
Garnish the soup with more sour cream or Greek yogurt thinned with a little water.
Tools & Equipment
stockpot
immersion blender
blender