Butternut Squash Soup Recipe

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

Ingredients:

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

Directions:

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.