Butternut Squash Soup with Cumin and Coriander

By tlshinnick

Ingredients

• 1 tablespoon olive oil |
• 1 tablespoon unsalted butter
• 1 medium onion, diced
• 1/2 teaspoon kosher salt
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 14 1/2 ounces canned, diced tomatoes
• Freshly ground black pepper
• Flesh of a roasted 2-pound butternut squash
• 1/2 cup white wine, optional
• 2 cups chicken broth, homemade or low-salt
• 1 tablespoon plain yogurt or heavycream, per serving
• 1 tablespoon flat leaf parsley, fresh

Preparation

Step 1

Heat the oil and butter in a heavy
soup pot set over medium heat.
Add the onion and salt and saute for
2 minutes and then cover and let
sweat until translucent, about 3 min-
utes. Uncover and cook, stirring
occasionally, until the onions begin to
brown, 3 to 5 minutes. Add the cumin
and coriander and cook, stirring, until
very fragrant, about 30 seconds. Stir
in the tomatoes and their juices, sea-
son with a few grinds of pepper, and
cook for 2 minutes. Cover and simmer
for another 1 0 minutes. Peel the
roasted squash and add the flesh to
the pot, breaking it up with a wooden
spoon. Add the chicken broth and wine (if using), cover,
and bring to a simmer. Adjust the heat
to maintain a simmer and cook,
covered, for 30 minutes. Let cool
slightly and puree in small batches in
a blender or a food processor (don't
fill the vessel more than one-third full
and vent the lid or you risk getting
splashed with hot soup). Taste and
add more salt and pepper if needed.
Return the soup to the pot and stir
ooccasionally over low heat until hot.
Garnish each serving with a spoonful
of yogurt or a drizzle of cream and a
sprinkling of the minced parsley.