Moroccan Butternut Squash Soup Recipe

Name: Moroccan Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ButterNut Squash (Cut into 1 inch cubes); 1 Medium Onion (Medium dice); 4 pieces Celery (Diced); 3 sprigs Parsley (Chopped); 1/2 teaspoon Cinnamon Powder; 2 tablespoons Extra-Virgin Olive Oil; 4 pieces Garlic (Minced); 1 cup Water; 240 milliliters Organic Vegetable Broth; 1 pinch Salt; 1 pinch Black Pepper; 1 teaspoon Paprika; 2 tablespoons Light Cream

Servings: persons

1 ButterNut Squash (Cut into 1 inch cubes)
1 Medium Onion (Medium dice)
4 pieces Celery (Diced)
3 sprigs Parsley (Chopped)
1/2 teaspoon Cinnamon Powder
2 tablespoons Extra-Virgin Olive Oil
4 pieces Garlic (Minced)
1 cup Water
240 milliliters Organic Vegetable Broth
1 pinch Salt
1 pinch Black Pepper
1 teaspoon Paprika
2 tablespoons Light Cream

1
Preheat the oven to 425 degrees Fahrenheit.
2
Place the pieces of butternut squash in a baking dish
3
Mix in one tablespoon of extra-virgin olive oil, salt and pepper and combine them well using a spoon.
4
Bake for 30- 40 minutes and stir occasionally.
5
Remove from the oven when tender.
6
Heat a saucepan on medium heat and then pour the olive oil.
7
When olive oil appears heated, add one tablespoon of extra-virgin olive oil, garlic, celery, onions, parsley.
8
Cook until onions appear to be golden brown
9
Sprinkle in salt, pepper, paprika and cinnamon.
10
Add the roasted butternut squash into the saucepan and stir well while combining with the rest.
11
Add the vegetable broth and water and stir along.
12
After it comes to a boil, use the hand blender at a low speed and puree the entire mixture.
13
When the soup appears homogeneous, mix in the light cream.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ButterNut Squash (Cut into 1 inch cubes), 1 Medium Onion (Medium dice), 4 pieces Celery (Diced), 3 sprigs Parsley (Chopped), and more.

Yes, Moroccan Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Butternut Squash Soup

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