I love pumpkin… the word “obsessed” has been used many times to describe my affinity for this delicious gourd. Sadly, I had to choose a rather seasonal (unless its from a can) product, so I’ve really been trying to get my fix of pumpkin over the past few months. A good substitute for pumpkin in most dishes is butternut squash, which is a little easier to come by. Tonight for dinner, I decided to try to make a Moroccan Butternut Squash (or you can use pumpkin) soup. As with most of my base recipes, I went to myrecipes.com to see where to start. I tend to switch the recipes based on what I happen to have in my house already.
Ingredients:
- 3 1/2 cups cubed peeled fresh pumpkin or butternut squash
- 2 cups organic vegetable broth (I had chicken broth on hand)
- 1 3/4 cups diced yellow onion (I used two medium sized onions)
- 1 cup water
- 1 teaspoon Ras el Hanout (this is a mixture of a bunch of other spices that I mixed together, I’ll add that recipe below)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- 1/2 cup whole milk (I had heavy cream, so I changed it to a little more than a splash)
- 1 tablespoon butter
