Butternut Squash Soup Recipe

12:12 PM, Nov 19, 2012   |    comments
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Did you know.... ras-al-hanout is Arabic for 'best of the shop', a mix of the best spices a seller has.

Serves: 4
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


  1. Preheat the oven to 350°.
  2. Cut the butternut squash in half, scooping out seeds to use as a garnish.
  3. Drizzle with olive oil and roast for about 45 mins.
  4. Roast seeds with salt and pepper for about 10-15 minutes.
  5. Check regularly for softness using a fork.
  6. Chop the onion and garlic and saute gently in a little olive oil until the onion goes clear.
  7. 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.
  8. 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
  9. Season to taste with the ras-al-hanout and continue to blend, making sure the soup doesn't boil!
  10. Garnish with the roasted squash seeds, a teaspoon of reduced fat sour cream and serve with warm pita bread.

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