Potage Marocain (Moroccan Soup) - cooking recipe

Ingredients

3 1/2 cups fresh pumpkin or 3 1/2 cups butternut squash, 1-inch cubed and peeled
2 cups vegetable broth
1 3/4 cups yellow onions, diced
1 cup water
1 teaspoon ras el hanout spice mix
3/4 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 cup whole milk
1 tablespoon butter
8 teaspoons plain yogurt
1/4 cup fresh cilantro, rough chopped

Preparation

Combine first 7 ingredients in a large saucepan and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape) and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
Pour pureed mixture into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan over low heat. Add milk and butter to pan and cook 3 minutes or until thoroughly heated. Serve with yogurt and cilantro.