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Butternut squash and Ras-El-Hanout soup

Soups, I like it when it's done simply and quickly. This recipe is all that. All you have to do is prepare the ingredients, bake everything in the oven for a little 30 minutes and put everything in the blender and it's ready! Perfect soup for cold temperatures like today to warm up body and soul.


1 butternut squash, peeled and cubed

1 onion, peeled, quartered

1 large inch of sliced ​​ginger

The cloves of half a bulb of garlic

1 teaspoon of turmeric

2 teaspoons of Ras-El-Hanout

1/3 cup of vegetable oil

1/2 cup coconut milk

1 cup unsalted vegetable broth

Salt and pepper


Preheat the oven to 350F.

In an oven-safe container or a pan, place the squash, onion, ginger, garlic, turmeric and ras-el-hanout. Drizzle evenly with vegetable oil and a pinch of salt. Cover with foil and bake until squash is cooked through, about 30 minutes.

Transfer everything to the container of a blender, taking care to transfer the oil at the bottom of the container. It is full of flavor!

Add the coconut milk, vegetable broth, two to three pinches of salt and pepper. Mix on high power until the soup is smooth and creamy. Reheat as needed and serve.

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© 2020 par Marie-Michelle Chouinard