Moroccan Butternut Soup

Ingredients

• 2 pound butternut squash 
• 1 teaspoon curry powder 
• 2.5 cups less-sodium chicken broth fat-free divided
• 3 large garlic cloves unpeeled
• 0.3 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 0.5 cup milk 1% low-fat
• 5 tablespoons cup heavy whipping cream sour reduced-fat
• 0.3 teaspoon salt 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• ladle
• oven
• knife
• blender
• baking pan
• microwave

Directions

1. Preheat oven to 37
2. . Pierce squash several times with the tip of a sharp knife. Microwave at HIGH 1 minute.
3. Cut squash in half lengthwise; remove seeds and membrane with a spoon.
4. Place butternut squash, cut sides down, and garlic cloves in a 13 x 9-inch baking dish coated with cooking spray. Pierce squash multiple times with a fork.
5. Bake at 375 for 1 hour or until squash is very tender.
6. . While squash bakes, place curry powder and next 3 ingredients in a small nonstick skillet over medium heat; toast 1 minute or until fragrant. Set aside.
7. . Peel cooked squash, and place in a food processor or blender.
8. Remove and discard skins from garlic; add garlic to food processor.
9. Add 1 1/2 cups chicken broth, and process until smooth.
10. Transfer squash mixture to a large saucepan. Stir in remaining 1 cup broth, milk, salt, and toasted spices. Cook over low heat 2 minutes or until thoroughly heated, stirring frequently.
11. . Ladle soup into bowls. Top with sour cream and, if desired, cilantro.