MOROCCAN-SPICED BUTTERNUT SQUASH BISQUE
Butternut squash is paired with Moroccan ingredients in this creamy, one-pot soup. Fresh carrots and onion are in the mix too, enhancing the color and adding flavor. The bisque is seasoned with Moroccan spices and aromatics: coriander, cumin, cinnamon, ginger, and garlic. Choose butternut squash that feel heavy for its size and don't have any punctures or brown patches. The stem should be firm and deep brown, and if it's intact, the squash will keep for longer. Avoid ones with green spots or streaks, which mean the squash hasn't completely ripened. Pureeing the soup gives it a deliciously smooth, velvety texture. If you prefer a thinner soup, stir in a little water.
Categories Lunch,Appetizers,Dinner
Time 1h10m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large soup pot (or Dutch oven) over medium heat. Add onion, carrot, and salt; cook, stirring frequently, until vegetables are softened, 10 minutes.
- Add ginger, garlic, coriander, cumin, cinnamon, and cayenne; cook, stirring constantly, 1 minute. Add squash and broth to pot; increase heat to high, and bring to a boil. Reduce heat to medium-low; simmer, uncovered, until squash is extremely soft, 30-35 minutes.
- Puree soup in pot using an immersion blender (or puree in batches in a regular blender); stir in orange juice and garnish with chives.
- Serving size: 1 cup
Nutrition Facts : Calories 28 kcal
SPICY BUTTERNUT SQUASH AND CARROT SOUP
This butternut squash and carrot soup is by far one of the best soups I've made and I constantly find myself making it over and over again! It's savory and goes great with toasted bread.
Provided by AriannaHajnal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place squash and carrots in a bowl. Drizzle with 1 tablespoon olive oil and add curry powder, chili powder, pepper, and salt. Place on a rimmed baking sheet.
- Roast in the preheated oven until vegetables are soft, about 20 minutes.
- Meanwhile, place onion, habanero pepper, and garlic in a pot with remaining olive oil and saute over medium heat until soft and fragrant, 5 to 7 minutes. Add water and bouillon, increase heat to medium-high, and bring to a boil. Stir in roasted squash and carrots, reduce heat, and let simmer for 10 to 15 minutes.
- Transfer carefully to an electric blender or food processor, in batches if necessary, and blend until smooth.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 47 g, Cholesterol 0.3 mg, Fat 7.8 g, Fiber 9.4 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 687.7 mg, Sugar 10.3 g
MOROCCAN SPICED SQUASH AND CARROT SOUP
Make and share this Moroccan Spiced Squash and Carrot Soup recipe from Food.com.
Provided by Miraklegirl
Categories Vegetable
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375° F.
- Cut squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet.
- Bake until squash can be easily skewered, 50 to 60 minutes.
- With a spoon, remove seeds and discard.
- Scrape the pulp from the skin.
- Reserve the pulp and discard the skin.
- Warm the olive oil in a soup pot over medium heat.
- Add the onions and cook until soft, 7 minutes.
- Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes.
- Add the squash, carrots, sugar, chicken stock, water, ½ teaspoon salt and 1/4 teaspoon pepper.
- Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes.
- Cool for 15 minutes.
- Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth.
- Strain soup through a fine strainer back into pot and gently reheat.
- If the soup is too thick, add additional water.
- Season with salt and pepper.
- Place the yogurt in a small bowl.
- Season with salt and pepper and stir well.
- To serve, heat the soup.
- Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt.
MOROCCAN ROASTED VEGETABLE SOUP
Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix
Provided by Good Food team
Categories Lunch
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin. Sprinkle over the ras el hanout and some seasoning, drizzle over the oil and give everything a good stir. Roast for 30-35 mins, turning the vegetables over halfway, until they're tender and starting to caramelise a little.
- Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.
Nutrition Facts : Calories 187 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
SPICED CARROT & LENTIL SOUP
A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker
Provided by Jane Hornby
Categories Dinner, Lunch, Snack, Soup, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
- Simmer for 15 mins until the lentils have swollen and softened.
- Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
- Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
Nutrition Facts : Calories 238 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.25 milligram of sodium
HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Soup/Stew Dinner Kosher Vegetarian Chickpea Lentil Parsley Cilantro Carrot Tomato
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
- Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.
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