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Moroccan butternut
squash soup
2 tablespoons (30ml) cooking oil
2 brown onions, finely diced
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon garam marsala
1 teaspoon paprika
2 teaspoons ground white pepper
2 cups (500g) Butternut squash, peeled
and diced
4 cups (1 liter) chicken stock
1
1
⁄
4
cup (310ml) sour cream
1
⁄
4
cup fresh cilantro, finely chopped
1. Heat the wok on high sear setting, add the oil,
sauté the onions, garlic, and ground spices for 2
minutes.
2. Add the squash to coat with the onion and spice
mix, then add the stock and bring the mixture to
a boil.
3. Reduce the heat to setting 2, place the lid on and
cook the soup for 20 minutes, until the pumpkin is
tender when pierced with a fork, transfer the
mixture to a blender to puree.
4. Return the mixture to the wok to heat through,
check the seasoning before serving.
Serve with a dollop of sour cream and cilantro.
4-6