This is a French–influenced variation of a popular seasonal pumpkin soup, and it makes a fine first course for any dinner spread or as part of a Moroccan meal. While fresh pumpkin is more traditional in this recipe, butternut squash is easy to prepare and a good alternative.
Delicious. I vegan-ized it by adding almond milk and earth balance instead of milk and butter.
This was a delicious part of our Thanksgiving dinner. I had already roasted the pumpkin beforehand, so I just added the pumpkin puree right before blending all the soup ingredients. The spices add a pleasant but not overpowering flavor. Would definitely make this again.
I made this with butternut squash and chicken broth and it is just fantastic. Servings say for 8 (2/3 c per serving), but my husband and I liked it so much it was only about 4 servings. The seasoning is not spicy, but warming and works wonders with the other flavors -- we also let our one year old try some and he ended up eating half a bowl. A definite keeper.
Stellar recipe! I have some ras el hanout on hand from a recipe my dad gave me and used it here. I used butternut squash soup - and this is a winner.
Delicious soup, and relatively quick and easy to make. I used butternut squash, and didn't have the morroccan spice, so simply omitted it. I increased the other spices slightly, and thought this was pretty flavorful. I served this with a green salad and the rice-lentil cakes (without the salsa) from a couple of issues ago. Nice meal.
We made this soup with butternut squash. It was FANTASTIC!!! It receieved complements from everyone, even my husband who is not a soup fan. Definitely will make again.
