Ingredients for 8 servings:
1. 3 1/2 cups fresh pumpkin or 3 1/2 cups butternut squash, 1-inch cubed and peeled
2. 2 cups vegetable broth
3. 1 3/4 cups yellow onions, diced
4. 1 cup water
5. 1 teaspoon ras el hanout spice mix
6. 3/4 teaspoon kosher salt
7. 1/2 teaspoon ground coriander
8. 1/2 cup whole milk
9. 1 tablespoon butter
10. 8 teaspoons plain yogurt
11. 1/4 cup fresh cilantro, rough chopped
Directions:
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. 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. 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.
Enjoy your meal!