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Moroccan Roasted Butternut Squash Soup

Yields1 Serving

Recipe courtesy of Amal Rana, Chef and Nutritionist - Liaison College

Moroccan Butternut Squash

 2.5lb Butternut Squash,
 Peeled and Diced
 2lb Acorn Squash, Diced
 1 Tbsp. Coriander, Ground
 ¼ Tsp. Cumin, Ground
 ½ Tsp. Cinnamon, Ground
 ¼ Tsp. Turmeric, Ground
 ½ Tsp. Paprika
 3 Tbsp. Salt
 ¼ Tsp. Black Pepper
 1/8 Tsp. Ginger, Ground
 ¼ Tsp. Mace, Ground
 5 Tbsp. Vegetable Oil
 50g Butter
 150g Spanish Onion, Diced
 120g Carrot, Peeled and Diced
 2 Cloves Garlic, Chopped
 900ml Chicken Stock
 1 Cup Water
 1pc. Baguette, Sliced
 1 Tbsp. Harissa Olive oil
 1 Tbsp. Parsley Chopped

Preheat oven to 400°F.


In a bowl, mix squash with coriander, cumin, cinnamon, turmeric, paprika, black pepper, 3 tbsp. of salt, and 3 tbsp. of vegetable oil.


Separate the squash in to two trays and roast for 35-40 minutes or until tender.


In a stock pot, melt butter with 2 tbsp. of vegetable oil over medium heat. Add garlic and cook for one minute. Then add onion and carrot. Sweat for 5 minutes.


Peel roasted acorn squash; add to stockpot along with the roasted butternut squash, water, and chicken stock. Optional: Save 100g of roasted acorn squash and dice for garnish


Bring to a boil then simmer for 30-40 minutes.


Once all vegetables are tender, puree soup using food processor or an immersion blender. For a smoother texture pass the pureed soup through a fine sieve.


Return pureed soup to the stock pot, add ginger and mace. Mix well and bring to a simmer. Cook for 5 minutes and adjust seasoning.


Preheat a pan on medium heat and toast baguette. Brush with Harissa oil and sprinkle the chopped parsley.


Garnish soup with a drizzle of cream and chili flakes to taste. Serve with Harissa crostini. Enjoy!

Nutrition Facts

Serving Size 6-8 Servings