Curried Butternut Squash Soup

Ras-al-hanout is Arabic for ‘best of the shop’, it is a mix of the best spices a seller has!

Curried Butternut Squash Soup

Recipe by Chef BinksCourse: LunchDifficulty: Easy


Prep time


Roasting Time




  • 1 Medium Butternut Squash

  • 1 Liter of Vegetable Stock

  • 1 Small Onion

  • 2 Cloves Garlic

  • 2 Pinches Ras-al-hanout

  • 4 Teaspoons Sour Cream

  • Sale and Pepper, to Taste


  • Preheat the oven to 350 degree.
  • Cut the butternut squash in half, scooping out seeds to use as a garnish.
  • Drizzle with olive oil and roast for about 45 minutes.
  • Roast seeds with salt and pepper for about 10-15 minutes.
  • Check regularly for softness using a fork.
  • Chop the onion and garlic and sauté gently in a little olive oil until the onion goes clear.
  • Scoop out the flesh of the squash, dice and add to the onion and garlic mixture. Fry for about a minute then remove from heat.
  • Add about half the stock to the pan with the onions, garlic and squash. Blend until smooth. Add more stock until the soup reaches a desirable consistency.
  • Season to taste with the ras-al-hanout and continue to blend, making sure the soup doesn’t boil! Garnish with the roasted squash seeds, a teaspoon of reduced fat sour cream and serve with warm pita bread.

Recipe Video

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