Moroccan Butternut Squash Soup

November 6, 2020

Soup season is well and truly upon us! So as the temperature starts to drop, let’s heat things up in the kitchen with this delicious, and super simple Moroccan Butternut Squash Soup recipe.

We have always loved the ease of this dish. It's a great week-night dinner recipe, that can cross over into school lunches the following day. It's a hearty soup, full of nutrients and goodness, which will keep your family healthy as the colder temperatures hit.

What sets this Butternut Squash Soup apart is the bursting array of flavors, thanks to the Moroccan spice mix: Ras El Hanout. You can order this spice mix online, or make it yourself using dry spices you might already have at home. It's a really great spice mix to have on hand to elevate other fall foods from roasted veggies, or couscous salads, to baked fish.

This soup is the perfect appetizer for Thanksgiving, Christmas and all the holiday festivities that are just around the corner.

Are you ready to give it a go?

Moroccan Butternut Squash Soup

Rated 3.8 stars by 4 users

Servings

Prep Time

20 minutes

Cook Time

45 minutes

Ingredients

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
Pumpkins seeds
Olive oil to garnish

Ras le Hanout Spice mix (mix all the spices together)

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

Directions

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.