Wednesday, February 17, 2010
#14 Moroccan inspired butternut squash soup
To make 2 portions you will need:
800 ml water
1 small onion, chopped
200g butternut squash, cleaned, peeled and chopped
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground black pepper
50 g basmati rice, washed
a pinch of sumac powder, optional
Boil the water in a pan and add the chopped onion and squash. Season with salt, add the spices and simmer until the squash has cooked, about 20 minutes.
Liquidize in a blender.
While the soup is cooking, cook the rice in another pan, according to packet instructions.
Reheat and serve in individual bowls, adding some rice. Sprinkle with cinnamon and sumac on top.