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
Cooking time:1 hour
1 butternut squash
1 stalk celery
70 gr raisins
30 gr butter or coconut oil (vegan)
350 ml chicken stock or vegetable stock (for vegetarian version)