Butternut Squash Soup with Aleppo Pepper Recipe

If you feel like a savoury winter butternut squash soup with medium heat, try this unusual twist on a classic: Sweet and nutty butternut squash with spicy and intense Aleppo pepper. Spices and raisins recreate Middle Eastern flavours, and the vegetables offer you a healthy, seasonal, and warm dish. 

Butternut Squash Soup with Aleppo Pepper

Servings: 4

Cooking time:1 hour

Ingredients:

Preparation:

1. Finely chop onion, celery, and carrot;
2. Clean and chop butternut squash;
3. Soak raisins in a cup of water;
4. In a big pan, melt butter (coconut oil) together with Aleppo pepper;
5. Add chopped onion, carrot and celery and cook over medium heat for 5 minutes;
6. Add butternut squash and chicken(or vegetable) stock;
7. Bring to the boil;
8. Cover the pan and cook over low heat for 30 minutes;
9. Mix with an immersion blender until you obtain a creamy texture;
10. Add drained raisins, salt, and nutmeg powder;
11. Cook for another 7/8 minutes, while stirring from time to time;
12. You can add more or less stock, to change the final texture of the soup;
13. Serve hot. Season with salt and pepper as required