Did you know.... ras-al-hanout is Arabic for 'best of the shop', a mix of the best spices a seller has.
Preparation Time: 1 hour 30 minutes
1 medium butternut squash
1 liter of vegetable stock
1 small onion
2 cloves of garlic
2 good pinches of ras-al-hanout
4 teaspoons reduced fat sour cream
salt & pepper
- Preheat the oven to 350°.
- Cut the butternut squash in half, scooping out seeds to use as a garnish.
- Drizzle with olive oil and roast for about 45 mins.
- Roast seeds with salt and pepper for about 10-15 minutes.
- Check regularly for softness using a fork.
- Chop the onion and garlic and saute gently in a little olive oil until the onion goes clear.
- Scoop out the flesh of the squash, dice and add to the onion and garlic mixture. Fry for about a minute then remove from heat.
- Add about half the stock to the pan with the onions, garlic and squash. Blend until smooth. Add more stock until the soup reaches a desirable consistency
- Season to taste with the ras-al-hanout and continue to blend, making sure the soup doesn't boil!
- Garnish with the roasted squash seeds, a teaspoon of reduced fat sour cream and serve with warm pita bread.