Moroccan Butternut Squash Soup
3 tbsp olive oil
1 butternut squash in cubes
1 large sweet potato in cubes
1 onion chopped
4 cups vegetable stock
1 tbsp ras le hanout store-bought or homemade (see recipe below)
¼ cup heavy cream (optional)
Salt and Pepper
Olive oil to garnish
1 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seeds
Ras le Hanout Spice mix (mix all the spices together)
In a medium stock pot or Dutch oven, sautéed all veggies in olive oil on medium heat about 3-4 minutes till slightly starting to brown.
Mix the Ras le Hanout spices in and keep sauteeing and mixing until well coated but not burning.
Add stock and scrape bottom of pot. There should be about 1 inches of liquid above veggies.
Garnish with fresh thyme, sprout, pumpkin seeds and sprinkle olive oil on top.
Bring to boil, reduce heat cover and simmer for 45 minutes till all veggies are super soft.
Remove from heat and cool slightly and add the cream if using, or two spoons of olive oil to make it dairy free
Using an immersion blender purée the soup entirely to achieve a smooth consistency.
Adjust spice level as needed.
Double up on the Ras El Hanout ingredients and save some of the spice mix to use in other dishes!