Butternut Squash Soup with Cumin & Coriander

Butternut Squash Soup with Cumin & Coriander
Photo by Scott Phillips


  • 1 medium onion, diced
  • 2 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • ½ tsp. kosher salt
  • ½ tsp. ground coriander
  • 1 Tbs. plain yogurt or heavy cream per serving for garnish
  • 14-½-oz. can diced tomatoes, with their juices (I like Del Monte brand)
  • + 5 more ingredients
    • Freshly ground black pepper
    • Flesh of a 2-lb. roasted butternut squash
    • ¾ tsp. ground cumin
    • 3 cups homemade or low-salt canned chicken broth
    • 1 Tbs. minced fresh flat-leaf parsley

Heat the oil and butter in a heavy soup pot set over medium heat. Add the onion and salt and sauté for 2 minutes and then cover and let sweat until translucent, about 3 min. Uncover and cook, stirring occasionally, until the onions begin to brown, 3 to 5 min. Add the cumin and coriander and cook,...

View full recipe at Fine Cooking


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