Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion (about 1 medium)
- 1 1/2 pounds of peeled, seeded and cubed butternut squash
- 2 gloves of garlic, minced or pressed
- 1 teaspoon coriander seeds, finely crushed
- 1/2 teaspoon ground cardamom
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne
- 1 bay leaf
- 1 teaspoon kosher salt plus more to taste
- 3 cups chicken or vegetable stock
- 3/4 cup sour cream or Greek yogurt, plus a little more for garnish
Ready In 45 Minutes
Servings: 2
Cooking Instructions
Step 1
- In a large, heavy stockpot, heat the olive oil over medium-high heat.
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Step 2
- Add the chopped onion and saute for 2 to 3 minutes.
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- Length: 2 minutes
Step 3
- Add the cubed squash, garlic, spices, bay leaf and kosher salt.
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Step 4
- Add the stock and bring to a boil.
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Step 5
- Turn down the heat, partially cover the pan and simmer for 15 to 20 minutes or until squash is tender.
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- Length: 15 minutes
Step 6
- Remove from the heat, discard the bay leaf.
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Step 7
- Add the sour cream or greek yogurt.
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Step 8
- Puree everything together in a pot using an immersion blender. OR puree in batches in a blender.
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Step 9
- Taste for seasoning and add salt as needed.
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Step 10
- Garnish the soup with more sour cream or Greek yogurt thinned with a little water.
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