Moroccan Butternut Squash Soup
Shuchie J. Jain
January 13, 2015
Photo by Shashank Jain
ButterNut Squash (Cut into 1 inch cubes)
Medium Onion (Medium dice)
Extra-Virgin Olive Oil
Organic Vegetable Broth
In This Recipe
Set a Timer
Preheat the oven to 425 degrees Fahrenheit.
Place the pieces of butternut squash in a baking dish
Mix in one tablespoon of extra-virgin olive oil, salt and pepper and combine them well using a spoon.
Bake for 30- 40 minutes and stir occasionally.
Remove from the oven when tender.
Heat a saucepan on medium heat and then pour the olive oil.
When olive oil appears heated, add one tablespoon of extra-virgin olive oil, garlic, celery, onions, parsley.
Cook until onions appear to be golden brown
Sprinkle in salt, pepper, paprika and cinnamon.
Add the roasted butternut squash into the saucepan and stir well while combining with the rest.
Add the vegetable broth and water and stir along.
After it comes to a boil, use the hand blender at a low speed and puree the entire mixture.
When the soup appears homogeneous, mix in the light cream.
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