- Heat 2 tbsp vegetable oil in a large, heavy bottomed saucepan and gently fry the onions until softened.
- Add the garlic and the spices and cook for a couple of minutes
- Add the chopped butternut squash and tomato puree and toss in the oil before adding the vegetable stock.
- Bring to the boil and then simmer for 30-45 minutes until the squash is very soft.
- Blend with a hand blender or liquidiser and then crumble in the goat's cheese while the soup is still hot and stir to combine.
- Delicious served with extra goat's cheese on top and a drizzle of chilli oil.
Moroccan Butternut Squash Soup Recipe
A delicious warming, spicy soup with the delicious addition of goat's cheese.
Ingredients
| 2 tbsp | vegetable oil |
| 1 | large onion, chopped |
| 1 clove | garlic, chopped |
| 1 tbsp | La Kama spice blend |
| 1/2 tsp | chilli powder |
| 1 large | butternut squash, peeled, deseeded and chopped into chunks |
| 1 tbsp | tomato puree |
| 1.5 litres | vegetable stock |
| 125g | soft goat's cheese (aged is better) |
Method
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