Ingredients: 2 tablespoons olive oil,1 cup chopped onion (about 1 medium),1 1/2 pounds of peeled, seeded and cubed butternut squash,2 gloves of garlic, minced or pressed,1 teaspoon coriander seeds, finely crushed,1/2 teaspoon ground cardamom,1 1/2 teaspoons ground cumin,1/4 teaspoon cayenne,1 bay leaf,1 teaspoon kosher salt plus more to taste,3 cups chicken or vegetable stock,3/4 cup sour cream or Greek yogurt, plus a little more for garnish
Instructions:
- In a large, heavy stockpot, heat the olive oil over medium-high heat.
- Add the chopped onion and saute for 2 to 3 minutes.
- Add the cubed squash, garlic, spices, bay leaf and kosher salt.
- Add the stock and bring to a boil.
- Turn down the heat, partially cover the pan and simmer for 15 to 20 minutes or until squash is tender.
- Remove from the heat, discard the bay leaf.
- Add the sour cream or greek yogurt.
- Puree everything together in a pot using an immersion blender. OR puree in batches in a blender.
- Taste for seasoning and add salt as needed.
- Garnish the soup with more sour cream or Greek yogurt thinned with a little water.
