close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)

FaveHealthyRecipes.com

Menu

Coriander Spiced Carrot and Butternut Squash Soup

Try this Coriander-Spiced Carrot and Butternut Squash Soup. It is colorful and full of simple, healthy ingredients. Substitute any squash of your liking in this dish.

Notes

To learn about coriander and other food spices, check this out - How To Use Spices: The 10 Best Spices for Healthy Cooking

Preparation Time10 min

Cooking Time50 min

Ingredients

  • 2 pounds butternut squash
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 teaspoon paprika
  • 1 1/2 teaspoon cumin
  • 3/4 teaspoon turmeric
  • 1 teaspoon ground coriander
  • salt and pepper
  • 4 carrots, coarsely chopped
  • 1 teaspoon sugar
  • 3 cups chicken stock
  • 3 cups water
  • 1/2 cup plain yogurt
  • 2 tablespoons chopped fresh cilantro or coriander leaves

Instructions

  1. Bake the squash at 375 degrees F until tender; scoop out pulp.
     
  2. Heat olive oil in a very large pot. Add onions and saute until soft.

  3. Add paprika, cumin, turmeric, coriander, salt and pepper and saute 2 minutes.

  4. Add squash, carrots, sugar and saute 10 minutes. Add the stock and water.

  5. Bring to a boil, reduce, and simmer uncovered 30 minutes until the carrots are soft.

  6. Puree in blender until the soup is smooth and light. To serve, heat and garnish with cilantro and yogurt.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

World's Best Broccoli Salad

This tangy broccoli salad recipe for the World's Best Broccoli Salad is an unbelievable treat, particularly because it tastes very… Continue reading: "World's Best Broccoli Salad"



Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Do Not Sell My Personal Information Subscribe Terms of Service Submit Your Recipes! Unsubscribe

FaveHealthyRecipes does not provide medical advice, diagnosis or treatment. See Terms of Service.

---- 1 ----

close

Images from other cooks

There are currently no images from other cooks.

I Love It