Butternut squash soup with a North African influence


If you follow my blog you will know I just love soup. In continuation of my New Years resolution to eat healthy, tonight I cooked up this soup. I used North African spices to liven it up and to please my hubby… He was pleased.
This soup is silky in consistency and rich in taste. Serve with crusty brown loaf.

Serves 3 – 4

1 butternut squash, diced
2 carrots, diced
1 onion, finely chopped
4 cloves garlic, finely chopped
2 tbs olive oil
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1/2 tsp ground ginger
1/2 tsp chilli flakes
2 pints chicken stock


Sauté the onion In olive oil for 5 mins till softened. Add the garlic, squash and carrots and continue to cook for 5 mins or till the squash is starting to soften.
Add all the spices and chilli and cook for 2 mins. Add stock and simmer for 20 mins.
Blitz with a blender and taste for seasoning.

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