Monday, October 18, 2010
Moroccan Butternut Soup
I’m a bit of an old movie buff. Particularly old romantic comedies. I think it all began with the summer of 1991 when I broke my arm for the first time. (I’ve broken my left arm a total of three times.) So while all my friends were out swimming, playing in the woods, playing softball, and just running around having fun, I was cooped up inside. I can’t remember if we had cable or not, but I know we didn’t have the movie channels. So my aunt recorded a couple movies on VHS and I think I watched that tape at least once a week. One of the movies on it was “Pillow Talk“, which still to this day remains one of my favorite movies, and began my love of Doris Day movies. While I absolutely love her in the silly romantic comedies and have seen most of them, a while back I DVR-ed Hitchcock’s “The Man Who Knew Too Much” because I was interested in watching Doris Day in a non-comedic role. In case you don’t know, this movie is about a couple and their child vacationing in Morocco. I remember one of the most interesting scenes to me was when Doris Day & Jimmy Stewart’s characters went out to eat in a Moroccan restaurant. I swear to you, even though the movie is in black and white, I could almost SMELL the aroma of the dishes. Around the same time I watched that movie, I also finally watched “Casablanca“, also set in Morocco.
Besides my love of old movies, I also have a love exploring different cultures, and trying new cuisines. So it’s no surprise viewing those two movies sparked my interest in Morocco. I think it sounds incredibly exotic & intriguing. After traveling to Haiti for a week, I think I’d be up for ANY country. What I love about different cultures and cuisines, is that each have their own unique flavors, smells, and textures. I adore immersing myself in all the sensual aspects of different cultures. From the obvious sights & sounds; to the smells & tastes, and how food actually feels, both in your hands and in your mouth.
Moroccan food is very distinct in it’s spices and flavors, as it’s a country that borders both Africa & Europe. Cumin, coriander, saffron, chiles, dried ginger, cinnamon, and paprika are common spices; and garlic, chiles, olive oil, and salt help round out the Moroccan flavor profile. Couscous (which I often enjoy) is a also typical Moroccan dish. While butternut squash may not be a typical Moroccan vegetable, it can still shine with the addition of Moroccan spices. This soup was spicy & sweet, and warm & comforting. I often find that coriander is one of those mysterious spices people can’t often put their finger on. And I think it gives this soup a unique flavor to set it apart from other pureed squash soups. Definitely a bright point on a cool day (which we haven’t had enough of here in Nashville!).
Moroccan Butternut Soup
from MyRecipes
Yield: 5 servings (serving size: 1 cup soup and 1 tablespoon sour cream)Ingredients:
1 (2-pound) butternut squash (I used a combination of butternut & acorn)
2 large garlic cloves, unpeeled
Cooking spray
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground red pepper
2 1/2 cups fat-free, less-sodium chicken or vegetable broth, divided
1/2 cup 1% low-fat milk
1/4 teaspoon salt
5 tablespoons reduced-fat sour cream (optional)
Fresh chopped cilantro (optional)Directions:
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. Pierce squash multiple times with a fork. Bake at 375° for 1 hour or until squash is very tender.
While squash bakes, place curry powder and next 3 ingredients in a small nonstick skillet over medium heat; toast 1 minute or until fragrant. Set aside.
Peel cooked squash, and place in a food processor or blender. Remove and discard skins from garlic; add garlic to food processor. Add 1 1/2 cups chicken broth, and process until smooth.
Transfer squash mixture to a large saucepan. Stir in remaining 1 cup broth, milk, salt, and toasted spices. Cook over low heat 2 minutes or until thoroughly heated, stirring frequently.
Ladle soup into bowls. Top with sour cream and cilantro if desired.
Calories: 113 Fat: 2.4g (sat 1.3g) Protein: 4.7g Carbohydrate: 21.3g Fiber: 3.3g Cholesterol: 7mg Iron: 1.3mg Sodium: 430mg Calcium: 131mg
Erin – I just so happened to have the ingredients on hand for this soup and made it today – LOVED it! Definitely making its’ way into my recipe box for a truly cold fall day … because you’re right, these 84 degree days have got to GO!
Love this soup! I will be trying it soon!
This recipe looks fantastic. We just got a share of produce from our coop and it included lots of squash. I’ll definitely be trying this one out. Thanks!
i’m always on the look out for interesting recipes. this looks great!
Yummy! Can’t wait to try this!
-Liza
This sounds wonderful—I can’t wait to try it! For anyone in a hurry, I discovered a *very* good ready-made butternut squash soup. Costco sells it in a 6-pack box of quart size cartons. Organic, tasty, and perfect for some Moroccan influence!
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