Potage Marocain (Moroccan Soup)

• fresh pumpkin or 3 1/2 cups butternut squash, 1-inch cubed and peeled↗3 1⁄2 cups
• vegetable broth↗2 cups
• yellow onions↗1 3⁄4 cups

  diced

• water↗1 cup
• ras el hanout spice mix1 teaspoon
• kosher salt↗3⁄4 teaspoon
• ground coriander↗1⁄2 teaspoon
• whole milk↗1⁄2 cup
• butter↗1 tablespoon
• plain yogurt↗8 teaspoons
• fresh cilantro↗1⁄4 cup

  rough chopped

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.