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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin	3 1/2	cups	cubed peeled	17.325	3.7884	1.1897	0.0808
vegetable broth	2	cups		324.72	52.644	11.9064	7.6752
yellow onion	1 3/4	cups	diced	112.0	26.151999999999997	3.08	0.28
water	1	cup		0.0	0.0	0.0	0.0
ra el hanout spice mix	1	teaspoon		-	-	-	-
kosher salt	3/4	teaspoon		-	-	-	-
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
milk	1/2	cup		74.42	5.8316	3.843	3.9894
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
plain yogurt	8	teaspoons		-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.