Butternut Squash Soup - Moroccan Style

Updated: Aug 31, 2018

Serves 6         Skill Easy       Cook 1 hour

Moroccan inspired soup made with Butternut Squash. A well-stocked spice cabinet is key for this hearty soup.


2 tbsp olive oil salt and pepper for seasoning 2 red onions (peeled and finely chopped) 3 celery (finely chopped) 2 tsp grated ginger 4 carrots (finely chopped) 1 butternut squash (peeled, deseeded and chopped) 6 garlic cloves (peeled and finely chopped) pinch of ground cayenne pepper 2 tsp dried chives pinch of saffron 1 tbsp ground coriander 2 tsp ground cumin 1 tsp ground cinnamon 2 small oranges (juice) 800ml vegetable stock fresh parsley for garnish


Heat the olive oil in a large saucepan and add the onions. Fry for 5-8 minutes until soft.  Add the celery, then cook for a further 1 minute. Add the squash, garlic, ginger, carrots and stir.  Add the cayenne pepper, chives, saffron, coriander, cumin, cinnamon and stir. Add the orange juice. Pour in the stock and bring to the boil. Once boiled turn down the heat and simmer for 15 minutes until vegetables are tender. Season with salt and pepper. Take the soup off the heat and blend with a stick blender until smooth. If the soup is too thick then add water until you get your desired consistency (soup should be a thick consistency). Divide the soup between bowls and garnish with freshly parsley. Enjoy!

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