1 min read

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:

1 butternut squash
1 onion
1 stalk celery
1 carrot
70 gr raisins
30 gr butter or coconut oil (vegan)
350 ml chicken stock or vegetable stock (for vegetarian version)
1 tsp salt
1 tsp nutmeg powder

 

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

 


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