Creamy spiced butternut soup (Print Version)

# Ingredients:

→ Veggies and Flavors

01 - 1 medium-sized butternut squash (around 800g)
02 - 2 onions
03 - 1 shallot

→ Spices and Seasoning

04 - 2 teaspoons of Ras el Hanout mix
05 - 2 teaspoons of garlic
06 - A teaspoon of coriander
07 - A teaspoon and a half of nutmeg
08 - 2 teaspoons of herbes de Provence
09 - 1 teaspoon of salt
10 - Ground black pepper

→ Other Ingredients

11 - 1 fresh cheese square like Kiri or Saint-Moret
12 - 2 tablespoons of olive oil
13 - 1 teaspoon of lemon juice
14 - 1 vegetable or beef stock cube
15 - 1 liter of water

# Instructions:

01 - Boil about a liter of water with the stock cube until dissolved.
02 - Peel the butternut, then chop it into chunks. Peel the onions and shallot and slice them thinly.
03 - Put the butternut chunks, sliced onions, shallot, and spices into the bubbling stock. Let it cook for around 20 minutes or until the squash softens.
04 - Blend up the fresh cheese square with the olive oil and lemon juice. Gradually mix the cooked veggies and add stock until you get the texture you like.

# Notes:

01 - You can make it thicker or thinner depending on how you like your soup.
02 - Freezes well for easy storage!