Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 6
Print Friendly

Moroccan Butternut SoupWith Winter almost coming to an end, I had to share this Moroccan-style Butternut Soup. I prefer using butternut in this particular soup as it brings a pleasant sweetness that marries so beautifully with the addition of harissa paste and other spices. The butternut is also roasted to intensify flavour and colour.  Instead of cream, I stir in double thick yoghurt and then this spicy, soul-warming soup is served adorned with honey roasted chickpeas and bits of roasted butternut. Fresh coriander is a must too  Can you smell and taste it in your mind yet?

P.s. Flour tortillas make awesome little ”flatbreads” when fried in oil. Serve with this soup and you’ll receive smiles of gratitude [and utter awe] all round. Enjoy!

Moroccan Butternut Soupcrispy flatbreadsMoroccan Butternut Soup

1 kg diced butternut (or replace half with sweet potato)
olive oil for drizzling
1 x tin chickpeas, rinsed
15 ml honey
pinch of cumin
Freshly ground salt and pepper
1 large onion, chopped
1 garlic clove, crushed
+ – 30 ml Harissa paste *
5 ml chilli paste or sambal oelek (optional)
7.5 ml ground cumin
5 ml ground cinnamon
5 ml ground coriander
+- 750 ml vegetable or chicken stock
+- 250 ml double thick yoghurt
Handful of fresh coriander

To serve:
Fresh coriander
extra thick yoghurt
Extra honey
Flour tortillas, cut into wedges
Oil for frying
Dried oregano

Preheat the oven to 200 Degrees Celsius.
Dice the butternut into smaller (2 cm cubes), drizzle with olive oil and season. Roast in a baking tray for +- 30 minutes or until tender and slightly charred.
Make sure the chickpeas have been rinsed well and dried with paper towel. Place onto a a baking tray and drizzle with a little oil, the honey and season with a pinch of cumin, salt and pepper.  Bake for +- 15 minutes or until golden brown. Set aside.
In a large heavy based pot (I use AMC Cookware’s 24 cm Gourmet High), saute the onion together with garlic, harissa paste and remaining spices until  translucent and fragrant. Add the roasted butternut (save a handful of of roasted butternut cubes for garnishing) and hot stock. Bring to the boil and simmer for 5 minutes.
Add a handful of fresh coriander and the yoghurt and blend until as smooth as you like using a stick blender.
For crispy ”flatbreads”, heat a pan filled halfway with cooking oil. Fry  in batches until golden and puffed up. It only take a few seconds so keep a watchful eye. Season them with salt, pepper and dried oregano.
Serve warm garnished with roasted chickpeas, bits of roasted butternut, a dollop of yoghurt and fresh coriander. Drizzle with a little honey too if the mood strikes and mop up with crispy ”flatbreads”.

Moroccan butternut soup
What is Harissa Paste? *
An aromatic north African paste made with red chillies, garlic and spices. Some are hotter than others, so taste it and adjust the amount according to your liking.  You can find jars of Harissa at any good grocery stores.

About The Author

Food consultant, recipe developer and stylist.

Leave a Reply

Your email address will not be published.