Moroccan Inspired Butternut Squash Soup Recipe

50 mins    Dinner

A cozy, easy to make spin on the classic butternut squash soup recipe, gently infused with Moroccan style flavours. This soup has warm spices like cinnamon, pepper, paprika and a hint of cumin, plus a little ginger for brightness. Everything blends into a silky, comforting bowl finished with creamy coconut milk for a mellow, rich finish. Familiar and soothing, yet just different enough to feel special, all without any fuss. Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Serves: 6 Free from: Seafood, Meat

Moroccan Inspired Butternut Squash Soup

Ingredients

• 2 tablespoons olive oil

• 1 cup onion, chopped

• 1 red bell pepper, chopped

• 1 tablespoon fresh grated ginger

• 1/4 turmeric

• 1/4 teaspoon ground cumin

• 1/4 teaspoon paprika

• 1/4 teaspoon cinnamon

• 1/4 teaspoon black pepper

• 4 threads of saffron

• 1 tsp salt

• 5 cups butternut squash, peeled and cut into 1/2 inch cubes

• 1 (14-oz) can coconut milk

• 2 cups vegetable broth (or 1 bouillon cube and 2 cups of water)

• 1 teaspoon chilli flakes (optional for the spice lovers) 1/4 cup cilantro, chopped to serve

Method

1.Heat olive oil in a pot. Add onion and saute for 5 minutes until soft.

Add ginger and cook another 1 minute. Add bell pepper and cook 2 minutes.

2. Add turmeric, cumin, paprika, cinnamon, black pepper, and saffron (if using).

Stir constantly for 1 minute until fragrant.

3. Add butternut squash, coconut milk, and vegetable broth.

Bring to a low simmer and cook 15–20 minutes, until the squash is very soft.

4. Use a hand blender (or regular blender) to puree until silky smooth.

Adjust salt and seasonings.

5. Stir in the chilli flakes (if using) and chopped cilantro and serve warm TRYING IT? LEAVE A REVIEW BELOW!

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