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This spiced butternut squash soup transforms an everyday vegetable into a warming bowl of Middle Eastern flavors. The carefully selected spices complement the natural sweetness of butternut squash, creating an exceptionally creamy and smooth soup. Enhanced with fresh cheese and fragrant Ras el Hanout seasoning, this comforting dish brings Moroccan market aromas to cold winter evenings.
This soup has become our family's winter evening staple. The first time I made it, I was amazed at how basic ingredients could transform into such an elegant dish. Now I always keep butternut squash in my pantry for when we need a comforting meal.
Essential Ingredients
- Butternut Squash (800g): Choose one that's heavy and matte, without soft spots
- Yellow Onions (2 large): Their natural sweetness works best
- Shallot (1): Adds subtle depth of flavor
- Fresh Cheese (120g): Creates silky smoothness
- Spice Blend:
- Fresh Ras el Hanout (1 tsp)
- Freshly Grated Nutmeg (1.5 tsp)
- Ground Coriander (1 tsp)
- Additional Aromatics:
- Fresh Garlic (2 cloves)
- Herbs de Provence (2 tbsp)
- Organic Lemon (zest and juice)
Cooking Instructions
- 1. Vegetable Preparation (20 minutes)
- - Peel butternut squash with a vegetable peeler
- Split in half and remove seeds
- Cut flesh into 2-3cm cubes
- Finely chop onions and shallot
- Mash garlic with pinch of salt
- Keep all ingredients separate - 2. Spice Preparation (5 minutes)
- - Measure spices into small bowls
- Grate nutmeg just before use
- Zest and juice lemon
- Combine dry spices - 3. Basic Cooking (25 minutes)
- - Sweat onions and shallot in olive oil
- Add garlic and spices, cook 1 minute
- Add squash cubes
- Pour in hot stock to cover
- Simmer gently 20-25 minutes - 4. Finishing the Soup (10 minutes)
- - Test squash with knife tip
- Add fresh cheese pieces
- Blend thoroughly until silky
- Adjust thickness with stock
- Season to taste
Growing butternut squash in my garden has given me a deep appreciation for this vegetable. Its sweet, dense flesh is perfect for spiced soups.
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Serving Suggestions
Serve in preheated bowls with your choice of toppings:
- Toasted pumpkin seeds
- Spiced whipped cream
- Chili oil
- Garlic croutons
- Vegetable chips
Storage Tips
This soup develops deeper flavors over time. Store in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of stock and warm slowly while stirring.
Creative Variations
- Thai Style: Substitute red curry paste for Ras el Hanout and add coconut milk
- Indian Style: Use Madras curry powder and red lentils
- Mediterranean Style: Top with roasted chickpeas and za'atar
This soup has become my signature winter dish. It shows how simple ingredients can create an elegant meal that warms both body and soul!
Frequently Asked Questions
- → Can this soup be frozen?
- Yes, it keeps well in the freezer for up to 3 months. Reheat gently, stirring occasionally.
- → Is there a good substitute for cream cheese?
- Absolutely—try sour cream or mascarpone for slightly different but equally creamy results.
- → Could I use a different squash?
- Sure! Swap it for pumpkin or kabocha squash, keeping the same amounts and cooking time.
- → How can I thicken the soup?
- Use less broth when blending or simmer it longer to reduce the liquid.
- → Can I make this soup ahead?
- You bet—it’ll stay fresh in the fridge for 3 days and reheats beautifully!