ROASTED BUTTERNUT SQUASH SOUP

A  healthy moroccan-spiced soup made with butternut squash, carrots and ginger! Incredible flavors!

WHAT YOU NEED 

4 Cups Butternut Squash

1 lb Carrots

1 Onion

3 Garlic Minced

2 Cups Vegetable Broth

2 Tablespoon Fresh Ginger

1 Teaspoon Cumin

1 Teaspoon Cinnamon

1 Teaspoon Smoked Paprika

3 Tablespoon Extra virgin olive oil 

Sea Salt and White Pepper To Taste

Garnish 

Chopped Coriander

Aleppo pepper

Extra Virgin Olive Oil

Macadamia Nuts

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HOW TO MAKE IT

Preheat the oven to 425°F. Peel and scoop out seeds of the butternut squash and cut into cubes. Peel ginger, carrots and dice into chunks. Finely dice onions and garlic.

Toss butternut squash, carrot and ginger in extra virgin olive oil, salt and pepper. Place on a baking sheet and bake for approx. 35 min, turning the pieces occasionally so they brown evenly.

Heat oil in a large cocotte or pot over medium heat. Sweat the onion stirring frequently, until starting to brown about 10 minutes. Add garlic and spices and stir together constantly for 1 minute. Next add the squash, carrot, ginger and veggie broth to pot and bring to a boil, then simmer in low heat, uncovered, for 10 minutes.

Remove pan from stove and cool for 20 min. Purée the vegetables in a blender, food processor or immersion blender until smooth. 

Return the soup back to the stove and keep warm. Season to taste.

When ready to serve, garnish with coriander, sprinkle Aleppo pepper and drizzle some extra virgin olive oil with Macadamia nuts.

Enjoy!

NOTE

• Cooling soup before blending is optional.

• You can also use Ras-El-Hanout spice instead of Aleppo.