Moroccan Squash Soup

(Chorbat al Qara’a)

Serves: 6-8


3 ½ cups 1”cubed, peeled , fresh pumpkin or butternut squash, about 1 ¼ pounds

2 cups vegetable or chicken broth

1 ¾ cup diced onion

1 cup water

1 tsp Ras El Hanout (see NOTE below)

¾ tsp kosher salt

½ tsp ground coriander

½ cup whole milk or coconut milk

1 Tbsp Flying Olive Butter or Cilantro and Onion Extra Virgin Olive Oil

8 tsp plain yogurt

Toppings: yogurt, toasted pumpkin seeds, fresh cilantro leaves, or a pinch of ground ginger.


Combine the first 7 ingredients through coriander in a large saucepan or pot. Bring to a boil, cover, and reduce heat. Simmer for 10-12 minutes, stirring occasionally. When the veggies are tender. remove from the heat and let cool a few minutes.

Remove the center piece of the blender lid. Place about half of the squash mixture in a blender. Place a clean towel over the opening in the blender lid to avoid splatters that are very hot!

Blend until smooth. Pour the pureed mixture into a large bowl. Repeat the prcess with the remaining squash mixture.

Return the ureed mixture to the saucepan or pot. Heat on low. Add the milk and Flying Olive Butter EVOO to the pot. Cook for about 3 minutes until the soup is heated through.

Garnish with toppings of your choice.

Inspired by a recipe in the fascinating and beautiful cookbook by David Joachim, Global Kitchen,Cooking Light. Oxmoor Press, 2014.

Submitted by Barb L.

NOTE: Ras El Hanout is becoming somewhat easier to find. A spice shop is a simple way to buy this exotic combination. They can give you as much as you need for this dish. Ras El Hanout is a combination of several spices, varying according to the cook’s decisions. It can include cumin, ginger, black pepper, cinnamon, coriander, red pepper, allspice, saffron, cloves, nutmeg among other spices. Barb L.