In the spirit of Thanksgiving, I leave you with a recipe for warm and spiced Moroccan squash soup.
May it feed the fires of love and family around the table, with your friends or by yourself. May you be nourished and may we all give thanks for the opportunity to be alive and living a good life.
one winter squash (or 3 cups cubed) of kabocha or butternut
1 whole red onion, chopped
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground ginger
1 1/2 teaspoon cinnamon
salt and pepper to taste
1 tablespoon butter
olive oil for drizzling
1. Peel and chop the squash into chunks, set aside.
2. Peel and chop onion finely and sauté in olive oil.
3. Add the spices, salt and pepper.
4. Add water to cover. Bring to a boil and let simmer until the squash is tender.
5. Puree with a hand wand (or blender). Correct for salt.
6. Add a nob of butter and let sit for a few minutes before serving.
Serve with a drizzle of extra virgin olive oil and a pinch of cinnamon.
This would be a wonderful addition to your Thanksgiving dinner, giving full range for mashed potatoes and pumpkin pie at the end.
More delicious soups from Peggy:
Author: Peggy Markel
Editor: Katarina Tavčar
Photo: Author’s own