|
By chef Kevin Gallagher
2 Tbs butter
1 large onion, sliced
3 cups butternut squash, peeled and cut into 1 inch chunks
2 large ripe pears, peeled, cored and cut into chunks
3 cups chicken broth
1 Tbs plus 1 teaspoon ground coriander, divided
1/2 tsp Sea Salt
1/4 tsp Black Pepper, Coarse Grind
1/2 cup Greek-style plain yogurt
1. Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 to 7 minutes or until tender and lightly browned. Stir in squash, pears and broth. Cover. Bring to boil on high heat. Reduce heat to medium-low; cover and simmer 15 to 20 minutes or until squash is very tender. Stir in 1 tablespoon of the coriander, sea salt and pepper.
2. Using immersion blender, purée soup until smooth. Cook on low heat until heated through.
3. Mix yogurt and remaining 1 teaspoon coriander in small bowl until well blended. Ladle soup into bowls. Top each with a dollop of yogurt mixture.
Tell us what you think. E-mail comments or questions to the editors at letters@northwestern.edu.
Ever wonder about those strange designations we use throughout Northwestern to identify alumni of the various schools of the University? See the complete list.