Moroccan Butternut Squash Soup Recipe

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The Moroccan Butternut Squash Soup is my take on an amazing soup my husband and I had at Chestnut Street Inn, a bed-and-breakfast in Sheffield, Illinois. The chef & owner, Monika Sudakov, trained in Morocco, also specializes in dietary restrictions. Her meals are out of this world! Dairy-free, gluten-free, corn-free, grain-free, vegetarian, vegan – whatever you need, this woman does it all and with local ingredients. The night we went, the soup was so amazing, I took time to let each spoonful sit on my tongue so I could try to decipher the flavors. I was determined to have this soup again if it meant I had to recreate it over and over to get it right. And while hers is infinitely better, my facsimile hits the spot!

3.78 from 9 votes

Moroccan Butternut Squash Soup Recipe

This Moroccan Butternut Squash Soup hits the spot!
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Servings: 8 Servings
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Ingredients 

  • 3 tablespoons coconut oil
  • 1 cup Vidalia onions, chopped
  • 2 large celery stalks, including leaves, chopped
  • 1 3-inch piece fresh ginger, peeled and grated
  • 4 teaspoons ras el hanout
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon yellow curry powder
  • 1 teaspoon kosher or fine sea salt, or more to taste
  • 8 cups butternut squash, peeled and chopped or frozen chunks
  • 6 cups gluten-free chicken or vegetable stock, or enough to just cover the squash
  • 4 large carrots, peeled and chopped
  • canned coconut milk, for garnish, optional

Instructions 

  • In a large pot, melt the coconut oil over medium heat. Add onion and celery, and cook until translucent. Add the ginger and spices, and stir to coat. Cook for 2-3 minutes on low, allowing the spices to mix with the coconut oil. Add the remaining ingredients, except the coconut milk, and bring to a boil for 15 minutes. Reduce heat and simmer for 1 hour.
  • When finished cooking, use an immersion blender (or in batches in a regular blender) to blend until smooth. For added flavor and plating pizzazz, drop a tablespoon of coconut milk in the center of each bowl of soup and stir slowly outward. This will complement the spice and look so pretty!

Nutrition

Calories: 162kcalCarbohydrates: 24gProtein: 5gFat: 6gSaturated Fat: 4gSodium: 380mgPotassium: 811mgFiber: 4gSugar: 6gVitamin A: 20040IUVitamin C: 32.5mgCalcium: 108mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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3.78 from 9 votes (9 ratings without comment)

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