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venivincere who just asked for soup recipe, and I figured I share with everyone.
Every New Year's my sister has a 'theme' of a particular country, and they and their friends spend the entire evening cooking dishes from that country. It's pretty brilliant. You each make a dish and then eat and drink for hours. It was sooooo my thing. While I was visiting this year, their country of choice was Morocco. Each dish was amazing, but this was my fav.
1 Butternut squash diced (1/4" pieces)
1 to 1 1/2 cups cooked or canned chickpeas
several small sprigs of cilantro, tied into a bouquet
2 tablespoons vegetable or olive oil
1 medium to large onion, chopped
2 cloves of garlic, finely chopped
4 cups (1 liter) vegetable or chicken broth
2 to 3 teaspoons honey
1 cinnamon stick
1/2 to 1 teaspoon Ras El Hanout
1/4 teaspoon ginger
1/4 teaspoon turmeric
several saffron threads
salt
pepper
nutmeg (optional)
1 to 2 teaspoons corn starch (optional)
Preparation:
In a small stock pot, saute the onion and garlic in the olive oil over medium-low heat until tender, about 2 to 3 minutes. Add the squash, chickpeas, cilantro, broth, honey, spices and salt and pepper to taste. Simmer, partially covered, about 15 minutes, until the squash is just tender. Remove and discard the cinnamon stick and cilantro.
If you wish to thicken the broth a bit, transfer several spoonfuls of broth to a bowl and allow it cool slightly. Add one or two teaspoons of cornstarch to the cooled broth and stir until the mixture is smooth. Stir the cornstarch mixture into the soup and simmer for several more minutes, until the broth has thickened.
Puree with blender until smooth
Serve the soup hot or warm with a garnish of freshly ground pepper and nutmeg.
[Note: original recipe called for Pumpkin not squash and it was served chunky. I like this better]
venivincere who just asked for soup recipe, and I figured I share with everyone.Every New Year's my sister has a 'theme' of a particular country, and they and their friends spend the entire evening cooking dishes from that country. It's pretty brilliant. You each make a dish and then eat and drink for hours. It was sooooo my thing. While I was visiting this year, their country of choice was Morocco. Each dish was amazing, but this was my fav.
1 Butternut squash diced (1/4" pieces)
1 to 1 1/2 cups cooked or canned chickpeas
several small sprigs of cilantro, tied into a bouquet
2 tablespoons vegetable or olive oil
1 medium to large onion, chopped
2 cloves of garlic, finely chopped
4 cups (1 liter) vegetable or chicken broth
2 to 3 teaspoons honey
1 cinnamon stick
1/2 to 1 teaspoon Ras El Hanout
1/4 teaspoon ginger
1/4 teaspoon turmeric
several saffron threads
salt
pepper
nutmeg (optional)
1 to 2 teaspoons corn starch (optional)
Preparation:
In a small stock pot, saute the onion and garlic in the olive oil over medium-low heat until tender, about 2 to 3 minutes. Add the squash, chickpeas, cilantro, broth, honey, spices and salt and pepper to taste. Simmer, partially covered, about 15 minutes, until the squash is just tender. Remove and discard the cinnamon stick and cilantro.
If you wish to thicken the broth a bit, transfer several spoonfuls of broth to a bowl and allow it cool slightly. Add one or two teaspoons of cornstarch to the cooled broth and stir until the mixture is smooth. Stir the cornstarch mixture into the soup and simmer for several more minutes, until the broth has thickened.
Puree with blender until smooth
Serve the soup hot or warm with a garnish of freshly ground pepper and nutmeg.
[Note: original recipe called for Pumpkin not squash and it was served chunky. I like this better]