Moroccan Butternut Soup

Moroccan Butternut Soup
Photo by Oxmoor House

Ingredients

  • 1 (2-pound) butternut squash
  • 3 large garlic cloves, unpeeled
  • 5 tablespoons reduced-fat sour cream
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • Fresh chopped cilantro (optional)
  • 1 teaspoon curry powder
  • + 5 more ingredients
    • 1/8 teaspoon ground red pepper
    • 2 ½ cups fat-free, less-sodium chicken broth, divided
    • ½ cup 1% low-fat milk
    • ¼ teaspoon salt
    • Cooking spray

Preheat oven to 375°. . Pierce squash several times with the tip of a sharp knife. Microwave at HIGH 1 minute. Cut squash in half lengthwise; remove seeds and membrane with a spoon. Place butternut squash, cut sides down, and garlic cloves in a 13 x 9-inch baking dish coated with cooking spray. P...

View full recipe at My Recipes

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