Moroccan Butternut Squash Soup
About:
The delicious traditional Moroccan pumpkin soup (Chorbat al Qara'a) spiced with Ras el Hanout is made with butternut squash in this recipe.
Total Time:
30 min
Prep Time:
10 min
Cook Time:
20 min
Ingredients:
1 pound butternut squash or pumpkin, peeled & cubed
1 big onion, chopped
2 cups vegetable broth
1 cup water
1 tsp Ras El Hanout
1 tsp salt or to taste
½ tsp ground coriander
½ cup milk
1 tbsp butter
Plain yogurt for serving
Chopped cilantro leaves for serving
Ras el Hanout spice mix ingredients:
4 tsp cumin seeds
4 tsp coriander seeds
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp paprika
2 tsp turmeric
2 tsp salt
2 tbsp ground black pepper
Directions:
To make the Ras el Hanout spice mix, first toast the cumin and coriander seeds in a small pan until they are fragrant in about 2-5 minutes. Cool seeds for a few minutes and grind in a spice or coffee grinder.
Mix with rest of the spice ingredients and store in an air tight container for later use.
Place the butternut squash, vegetable broth, chopped onion in a large saucepan.
Pour the water and mix in Ras el hanout, salt and coriander powder.
Bring the mixture to a boil. Reduce heat to low, cover and simmer for about 10 minutes or until vegetables are softened.
Use an immersion blender to blend the mixture until smooth or put mixture in a blender and process until smooth.
Heat soup on low and add the milk and butter. Simmer for about 2-3 minutes and stir.
Serve topped with yogurt and cilantro.
Serves:
6-8
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