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Spiced Squash Soup
A creamy butternut squash soup, perfectly spiced with our warming Ras el Hanout blend. Made with Allspice, Smoked Paprika and Nutmeg, it's the secret ingredient that transforms this autumnal classic into something special. Finished with a swirl of cream, crunchy pumpkin seeds and fresh parsley, it's comfort in a bowl.
Method
- Preheat the oven to 200°C fan / 220°C. Toss the butternut squash with 1 tablespoon of the olive oil, season with salt and pepper, then spread onto a baking tray. Roast for 25–30 minutes, turning halfway, until tender and lightly caramelised.
- Set aside a generous handful of the roasted squash cubes to use as a topping later.
- Meanwhile, heat the remaining olive oil in a large saucepan over a medium heat. Add the onion and cook for 8–10 minutes until softened. Stir in the garlic and Bart Ras el Hanout and cook for 1 minute until fragrant.
- Add the remaining roasted squash and pour in the vegetable stock. Bring to a gentle simmer for 5 minutes.
- Blend until smooth using a stick blender or food processor. Stir through the 100ml single cream and season to taste with salt and black pepper. If the soup is a little thick, add a splash more stock or hot water until it reaches your preferred consistency.
- Divide between four bowls. Top each serving with the reserved roasted butternut squash, a swirl of single cream, toasted pumpkin seeds, chopped fresh parsley and a generous grind of black pepper.
