Moroccan Butternut Squash Soup

Moroccan Butternut Squash Soup

Now that it’s cold again, I’m craving all of the soups. Like all of the time. I buy a lot of pre-made ones at Whole Foods for quick and easy dinners, but there’s nothing quite like a homemade batch of fragrant soup cooking in my kitchen on a cozy Sunday at home. Like any living breathing human, I love butternut squash soup, but am sick of making it the same way every time.

My friend Jamie came up with this amazing recipe with a Moroccan twist, and Anel and I can’t get enough. We’ve already made it twice in the last two weeks. It’s super easy and packed with protein (chickpeas) and flavor (turmeric and ginger). You literally throw everything into a pot, blend, and stir. Top it with pepitas and pomegranate seeds for a little crunch and you’ve got yourself a meal.

Moroccan Butternut Squash & Chickpea Soup, 4-6 servings:

Squash and Chickpea Soup

Ingredients:
– 2 lbs of butternut squash, cubed
– 2 cans (15 oz) of chickpeas/garbanzo beans
– 3 cups of water
– Juice of ½ an orange
– 1 medium yellow onion, roughly chopped
– 3 cloves of garlic, minced
– 1 tsp of fresh ginger, minced
– ½ tbs of tahini paste
– 2 ½ tbs of olive oil
– 1 tsp of turmeric powder
– 1 ½ tsp of cumin powder
– ½ tsp of ground cinnamon
– ½ tsp of paprika
– 1 ½ tsp of salt
– Fresh ground pepper to taste
– Optional toppings: pomegranate seeds & pepita (pumpkin) seeds

Directions:
In a large stock pot, add 1 tbs of olive oil over medium high heat. Once the oil is hot, add the onions, garlic and ginger. Simmer for a few minutes and then add all the spices. Heat everything together for a few minutes more before adding the butternut squash, water & orange juice. Add the salt & pepper to taste and turn heat to medium low. Cook for about 25 minutes or until the largest piece of butternut squash is soft. Pour the entire pot into a blender (or use a handheld immersion blender), add the tahini paste and remaining 1 ½ tbs of olive oil. Blend and taste. Season to your liking. Pour the ingredients back into the pot and add the chickpeas. You can serve right away or simmer again for a few minutes with the chickpeas.
I like to top this soup with pomegranate seeds and pepita seeds. It adds a nice crunch and adds more protein, vitamins and fiber. Enjoy!

Photos by Carter Fish. Recipe by Jamie.

View all posts in:

Comments

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Taylor Cannon said:

    YUM! This sounds so good! Definitely going to make this soon 🙂
    Taylor | http://www.livingtaylored.com

    10.19.17 · Reply