Ingredients
- 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
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review