When the first crisp breeze of fall arrives, it’s time for soup. This Moroccan butternut squash soup is simple to cook, and you likely have all the ingredients on hand.
This recipe, inspired by Ryan Gosling's Moroccan restaurant Tagine, blends the warmth of cinnamon, nutmeg, ground ginger, turmeric, and white pepper from La Kama Moroccan spice mixture with the heat of Harissa sauce or paste. The result is a savory soup with hints of sweetness and depth of flavor.
Photos by Carter Fish.
It’s soup Monday and I personally couldn’t be happier about it. For the soup… and for Monday.
And I just have to put this out there, this soup would be a great Thanksgiving starter.
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I was thinking soup for Thanksgiving, and I’m still thinking that, but I’m also thinking that you can make this soup now AND for Thanksgiving. More soup is always better.
This month for Cooking with Astrology, we are celebrating our Scorpio friends with a wonderful Moroccan meal.
My best friend Michelle is a Scorpio, so I ran these Moroccan dishes by her for her approval.
Scorpio runs from October 23rd thru November 21st.
The symbol of the Scorpio is a scorpion.
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Their ruling planet it Pluto.
Their element is Water, and the body part that is ruled, is the reproductive organs.
Scorpio is the solar opposite of Taurus (me), so half of our personalities are very similar…..that’s why we get along so well!
The other half, is completely opposite!
Scorpios do best when paired with a Virgo, Capricorn, Pisces, or Cancer.
Read also: Men's Moroccan Fashion
Key Ingredients
Everyday spices, butternut squash, a little coconut milk, veggie broth and some goat cheese.
- Butternut squash: Pick one that feels heavy for its size; flesh should be deep orange.
- Coconut milk: Adds creaminess and helps fight viruses and infections, improving digestion. Use light coconut milk to reduce fat and calorie intake.
- Roasted garlic: Gives a richer, sweeter, and more mellow flavor.
- Ginger: Reduces nausea, inflammation, and pain, and aids digestion.
I am crazy about the soup. The flavors, the creaminess, the color, the textures, everything - they’re all my favorites.
It’s quick and easy to make and uses minimal, and HEALTHY, ingredients.
I mean, look at those colors it doesn’t get much more festive… or pretty!
The combo of Moroccan spiced butternut squash and goat cheese are out of this world.
A fall soup to remember, this healthy butternut squash soup is bursting with Moroccan flavors, roasted garlic, fresh ginger, a hint of goat cheese and all the best toppings!
It is perfect as an appetizer for Thanksgiving, Christmas and all the Holidays festivities as the flavor is even better the next day!
Originally, I wanted to wait till November to tell you all about it, but then I just couldn’t wait anymore.
Lisa goal is to get you out of your comfort zone and show you that cooking from home doesn’t have to be intimidating and shares step-by-step photo tutorials for each of her recipes.
if you need an affordable fall meal, try this: MOROCCAN SPICED SQUASH SOUP
Whenever I start to feel a slight winter chill it’s time to dig out my heavy blankets and soup recipes like this Moroccan butternut squash soup.
Need a savory fall soup with a hints of sweetness and depth of flavor?
Butternut squash is paired with Moroccan ingredients in this creamy, one-pot soup.
Fresh carrots and onion are in the mix too, enhancing the color and adding flavor.
The bisque is seasoned with Moroccan spices and aromatics: coriander, cumin, cinnamon, ginger, and garlic.
Choose butternut squash that feel heavy for its size and don’t have any punctures or brown patches.
The stem should be firm and deep brown, and if it’s intact, the squash will keep for longer.
Avoid ones with green spots or streaks, which mean the squash hasn’t completely ripened.
Pureeing the soup gives it a deliciously smooth, velvety texture.
Butternut Squash ChickPea Soup.
We Moroccans love butternut squash in every way shape of form.
And goodness knows it comes in countless shapes and sizes.
Butternut squash turns up in many Moroccan dishes (Couscous on top of the list).
Their spicy sweetness is equally at home in savory dishes (I love Pumpkin Corn Pudding) and in desserts.
To the classical pumpkin, which can often be hit or miss inside (sometimes we do want to eat pumpkin, not just make Halloween funny faces with it!), I much prefer the more reliable butternut squash.
I use it peel and all.
Moroccan Spiced Butternut Squash Soup Recipe
Here are two ways to make this delicious soup:
Stove Top Instructions
- In a large soup pot or Dutch oven, toss together onion, kosher salt, and olive oil.
- Next, add the tomato paste, spices, and vegetable stock.
- Remove from heat and puree with an immersion blender until smooth.
- Add the cream, three-quarters of the crumbled cheese, and the harissa.
- Season with salt and pepper.
Instant Pot Instructions
- Press the Sauté button on your pressure cooker. When the display reads HOT add the oil and swirl it around the bottom.
- Add the chopped onions and cook for 3 minutes, until they start to soften. Add the butternut squash and stir to combine.
- Stir in the tomato paste, spices, and vegetable stock. Scrape the bottom with a wooden turner/spatula to remove any cooked on bits. Press Cancel.
- Secure the lid, making sure the Sealing Knob is in the Sealing position, and press the Pressure Cook or Manual button. Use the + or - buttons to adjust the time to 8 minutes on High pressure.
- When the pot beeps, allow the pressure to release naturally for 10 minutes. (Do not touch anything!) Carefully release any remaining pressure and remove the lid.
- Puree with an immersion blender until smooth. Add the heavy cream or coconut milk, three-quarters of the feta cheese, and the harissa.
- Puree until velvety smooth with the immersion blender.
- Season with sea salt and black pepper as needed. Ladle soup into bowls and sprinkle with remaining cheese and drizzle with additional harissa sauce.
Detailed Recipe:
Start by preheating your oven to 400F (200C).
Roasted garlic: chop off the top part of the head, so that the cloves can breathe.
Peel of any excess dry skin and place in a heatproof bowl, pour a tiny bit of olive oil on top and cover loosely with aluminum foil.
Roast for 45 minutes, until the garlic is golden brown and soft.
Cool for 5 minutes and squeeze the garlic paste out of its skin.
Meanwhile, make the soup: Add canola oil to a large soup pot on medium heat, then add the green peppers and fry for around 5 minutes, or until they're soft.
Add in the butternut squash and all the spices.
Cook for an additional 5 minutes and then pour in the coconut milk and vegetable broth.
Bring it to a boil, reduce to a simmer, covered, for 20-25 minutes (until the butternut is tender).
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tags: #Moroccan
