MOROCCAN SQUASH SOUP RECIPES

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MOROCCAN ROASTED VEGETABLE SOUP RECIPE | BBC GOOD FOOD



Moroccan roasted vegetable soup recipe | BBC Good Food image

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

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 5

Number Of Ingredients 10

1 red onion, cut into 8 wedges
300g carrot, cut into 2cm chunks
300g parsnip, cut into 2cm chunks
300g peeled butternut squash, cut into 2cm chunks
1 small potato, cut into 2cm chunks
2 garlic cloves
1 tbsp ras el hanout
1 ½ tbsp olive oil
1.3l hot vegetable stock
6 tbsp Greek-style yogurt and 1 tbsp finely chopped mint, to serve (optional)

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, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 10 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.9 milligram of sodium

BUTTERNUT SQUASH SOUP – INSTANT POT RECIPES



Butternut Squash Soup – Instant Pot Recipes image

Provided by Time Inc.

Prep Time 10 minutes

Cook Time 6 hours

Yield 8 servings

Number Of Ingredients 10

8 cups butternut squash (cubed and peeled, 1 1/2-inch, about 5.5 pounds)
4 cups chicken stock (low sodium )
1/2 cup onion (chopped)
1 tablespoon Ginger (fresh, minced and peeled)
3/4 teaspoon salt
1/4 teaspoon nutmeg (ground)
1/4 teaspoon black pepper (freshly ground)
2 garlic cloves (minced)
1 bay leaf
Thyme leaves (optional)

Steps:

  • Combine all ingredients except thyme leaves in inner pot of a 6-quart Instant Pot.
  • Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode.
  • Press [-] or [+] to choose 6 hours cook time. When time is up, turn cooker off. Remove lid. Discard bay leaf.
  • Purée squash mixture with an immersion blender until smooth.
  • Ladle soup into bowls. Garnish with thyme leaves, if desired. Enjoy!

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