Moroccan Spicy Butternut Squash Soup Recipe

Butternut Squash Soup

Butternut Squash Soup

This tasty ever-so-slightly spiced soup is suitable for vegans, just check the vegetable stock cubes you’re using. For a slightly more rounded flavour, for serving to non-vegetarians, use a good quality chicken stock and some crème fraiche to serve. Try some chopped coriander over the top.

You could also serve with garlic croutons. Using stale bread, cut a garlic clove in half and rub the cut side all over the bread, then drizzle with olive oil, salt, pepper, cut into little cubes, and toast lightly in a frying pan until golden brown. Serve straight from the pan when golden brown.

Ingredients:

  • 2 medium butternut squash
  • 2 fat cloves of garlic
  • Sprigs of rosemary
  • 2 good-sized onions
  • 1 litre of vegetable stock, but this will vary according to what size squashes you use
  • Equal quantities of cardamom
  • Cloves
  • Cinnamon
  • Paprika
  • Coriander
  • Cumin
  • Mace
  • Nutmeg
  • Peppercorns
  • Turmeric – this sounds like a lot of spices, but you could use ready-mixed –ras-al-hanout’. Use two good pinches of this mixture of spices, and you can use it again sprinkled over sweet potato to make spicy sweet potato chips!

Method of Preparation:

Preheat the oven to 150C. Cut the butternut squash in half, and using a spoon, scoop out the seeds.

Drizzle with olive oil, salt, pepper, and minced garlic. Roast for around an hour. Stick a fork in it, and if the fork slides out easily, then the squash is cooked. If it is too hard, the flavour will not have developed and the soup won’t be as flavourful.

Chop the onion finely and mince the rest of the garlic. Pop into a frying pan, fry in olive oil until the onion goes translucent. One the butternut squash is cooked, pop it into the frying pan with the onion and garlic and let it fry in those flavours – the same you would with bubble and squeak.

Tip everything into a heavy saucepan. Warm the stock into another saucepan. Ladle it into the saucepan with the butternut squash – use about half at first. Use a hand blender and blend everything together. If this isn’t the required consistency, then add some more until it is as thick or as thin as you like it.

Serve with a warm, toasted, pitta bread. Make sure you use a white one. If no pitta’s are available, use a bit of white crusty bread instead!

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One Response to “Moroccan Spicy Butternut Squash Soup Recipe”

  1. Moroccan Spicy Butternut Squash Soup Recipe…

    This tasty ever-so-slightly spiced soup is suitable for vegans, just check the vegetable stock cubes you’re using….

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