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This rich butternut squash soup transforms a humble vegetable into a symphony of warming spices. The natural sweetness of butternut squash melds perfectly with Moroccan-inspired seasonings, creating a silky smooth soup. Enhanced with cream cheese and fragrant Ras el Hanout spice blend, this comforting bowl brings exotic flavors to cold winter evenings.
This soup has become my family's winter comfort food tradition. The first time I made it, I was amazed at how basic ingredients transformed into such an elevated dish. Now I always keep butternut squash on hand for when we need a cozy meal.
Key Ingredients
- Butternut squash (800g): Choose one that feels heavy and has dull, unblemished skin
- Yellow onions (2 large): Provides a sweet, mellow base
- Shallot (1): Adds subtle depth of flavor
- Cream cheese (120g): Creates silky smoothness
- Spice blend:
- Fresh Ras el Hanout (1 tsp)
- Freshly grated nutmeg (1.5 tsp)
- Ground coriander (1 tsp)
- Additional aromatics:
- Fresh garlic (2 cloves)
- Herbs de Provence (2 tbsp)
- Organic lemon (zest and juice)
Step-by-Step Instructions
- 1. Prepare the vegetables (20 minutes)
- - Peel squash with vegetable peeler
- Halve and remove seeds
- Cut into 2-3cm cubes
- Finely dice onions and shallot
- Mash garlic with pinch of salt
- Keep ingredients separate - 2. Prepare spices (5 minutes)
- - Measure spices into small bowls
- Grate nutmeg just before using
- Zest and juice lemon
- Combine dry spices - 3. Basic cooking (25 minutes)
- - Sweat onions and shallot in olive oil
- Add garlic and spices, cook 1 minute
- Add squash pieces
- Pour in hot broth to cover
- Simmer gently 20-25 minutes - 4. Finish the soup (10 minutes)
- - Test squash tenderness with knife
- Add cream cheese pieces
- Blend until completely smooth
- Adjust thickness with broth
- Season to taste
Growing butternut squash in my garden has given me a deep appreciation for this vegetable. Its dense, sweet flesh is perfect for spiced soups.
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Serving Suggestions
Serve in warmed bowls with your choice of toppings:
- Toasted pumpkin seeds
- Spiced whipped cream
- Chili oil
- Garlic croutons
- Vegetable crisps
Storage Tips
This soup's flavors develop over time. Store in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of broth and warm gently while stirring.
Creative Variations
- Thai Style: Use red curry paste instead of Ras el Hanout and add coconut milk
- Indian Twist: Include Madras curry powder and red lentils
- Mediterranean Version: Top with roasted chickpeas and za'atar
This butternut soup has become my signature winter dish. It shows how simple ingredients can create an elegant meal that nourishes both body and soul.
Frequently Asked Questions
- → Can this soup be frozen?
- Definitely! Store it in the freezer for up to three months. Reheat it gently, stirring frequently.
- → What can I use instead of cream cheese?
- Try substituting with sour cream or mascarpone for a slightly different but equally creamy twist.
- → Can I replace the butternut squash with something else?
- Sure, pumpkin or kabocha squash work great too! Stick to the same cooking time and portions.
- → How can I make the soup thicker?
- Use less broth while blending, or let it simmer a bit longer to reduce the liquid.
- → Can I prepare this soup in advance?
- Yes, it keeps well in the fridge for up to three days and tastes even better when reheated.