5th July 2008 moroccan Soup

moroccan Soup

A fragrantly spiced pumpkin soup

Serves 4-6 generously

Ingredients
  • 1 kg butternut, Acorn squash ( peeled and de-seeded)
  • 3 small onions, diced
  • 2 cloves garlic, crushed
  • 2 level teaspoon Arabica Ras el Hanout Buy online
  • 1/2 cup red lentils
  • 2 oranges, zested and juiced
  • 2 tablespoons olive oil
  • salt, to taste
Method

Remove the peel, seeds and fibre from the squash and cut into chunky pieces. Reserve the seeds, wash off any clingy bits of fibre and then pat dry with a tea towel.

Heat the olive oil in a saucepan, add the onions and cook on a low heat until the onions soften and become translucent and give off there natural sweetness.
Add garlic, Arabica Ras el Hanout spices, orange zest and the pieces of squash and continue to cook on a low heat for another 5 minutes stirring regularly.
Add 1 litre of boiling water and the red lentils and leave to simmer for 25 minutes. Check to see if the squash is soft by trying to mash a piece with a fork.
Take off the heat and blitz with a stick blender until smooth. Stir in the orange juice and season to taste.

Assembly

Pour into a deep bowl, garnish with some fresh parsley or coriander and serve with a hunk of crusty bread.

Tips

If you’ve have the time, wash and pat dry the seeds from the acorn squash and either dry toast them in a hot pan or slowly toast them in a medium oven until they turn crunchy and golden in colour.
If Acorn squashes are out of season this recipe is equally tasty tasty using carrots.