Moroccan Butternut Squash Soup

Serves: 3 to 4


1 tablespoon olive oil
1 large shallot, minced
1 teaspoon ginger powder
½ teaspoon cumin powder
¼ teaspoon cinnamon powder
¼ teaspoon coriander powder
¼ teaspoon allspice powder
⅛ teaspoon cloves powder
4 cups peeled and cubed butternut squash (about a 1lb squash)
2 to 3 cups vegetable broth
Salt, to taste
2 tablespoons Farmhouse Organic Crème Fraîche, plus extra for serving
Parsley, for serving


Heat a large stock pot over medium-low heat. Add in olive oil, followed by shallots. Cook for 4 to 5 minutes until shallots are translucent and fragrant. Add in the spices, stirring and lightly toasting for a minute. Measure in the cubed butternut squash and 2 cups vegetable broth. Bring to a boil, reduce to a simmer, and look cook until squash is tender, 15 to 20 minutes.

Remove pot from heat and using either an immersion or regular blender, puree soup until smooth.

Return pot and soup to heat over low. Stir in 2 tablespoons creme fraiche until well incorporated and blended with the soup. Taste and add salt as needed. Divide soup into bowls and serve with a dollop of creme fraiche and a sprinkle of minced parsley.

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