The natural sweetness of butternut squash lends itself to pairing beautifully with a little bit of spice. In this recipe we use ras el hanout and chili to add some depth to the soup and finish with a toasted pumpkin and cumin oil for textural contrast and little pockets of flavour.
Cooking time 30 minutes
Serves 2-3 people
INGREDIENTS 1 whole butternut squash 1-2 medium sized carrots 1 onion 1 stalk spring garlic 1 tablespoon yellow ras el hanout Half teaspoon dried chili 50g pumpkin seeds 1 tablespoon cumin seeds EQUIPMENT Choppin