- 2 tablespoons grapeseed or extra-virgin olive oil
- 1/4 cup diced onion
- 1 to 2 cups squash (butternut or delicatta), peeled and cut into 1/2-inch cubes
- 2 cups vegetable stock
- Salt and pepper
- Raw cane sugar, if necessary
- Ras al hannout
Heat the oil in a medium saucepot until hot. Add the onion and squash cubes, then saute until the onions are soft. Add the vegetable stock, bring to a slow simmer and cook until the squash is tender enough to puree. Season to taste with salt, pepper, sugar (if necessary) and ras al hannout.