Autumn squash soup with warm Moroccan spices topped with toasted pecans. Use your favorite fall squash in this rich, creamy soup.
When the weather turns colder, soup is a staple in my house. A bowl of soup is the perfect lunch for me, especially when running between calls and I only have 2 minutes to heat something. My husband loves a dish with his sandwich and even the kids like soup once in awhile – in fact, their lunch today is a Thermos of my homemade chicken noodle soup. Soup is also a fabulous way to use the goodies from my CSA. I currently have about 15 pounds of various squash in a large bowl on my dining room table, so soup was a must!
For this particular squash soup, I used two acorn and two delicata, but any roasted squash would work fine and pair nicely with the spices. Ras el hanout is a Moroccan spice blend that contains a blend of many spices, including cumin, coriander, cinnamon, and may others.The toasted pecans add a bit of crunch, but you could also sprinkle a little chopped cilantro on top. Want more soup? Try broccoli cheddar or New England clam chowder!
- 2 Tbsp. olive oil
- 1 small onion, diced
- 3 cups roasted squash (acorn, delicata, butternut, etc.)
- 3 cups chicken or vegetable stock, plus more if needed
- 1 bay leaf
- 1 tsp. ras el hanout
- ¼ cup half and half or cream
- ¼ cup pecans, chopped
- Heat the oil in a medium-sized pot. Add the onion and cook until the onion is translucent, about 3 minutes.
- Add the squash, stock, bay leaf and ras el hanout and bring to a boil. Reduce heat and simmer 20 minutes.
- Remove bay leaf and puree soup with a stick blender or in a blender or food processor. Season to taste with salt. If soup is too thick, stir in another ½ cup or cup of stock to get desired consistency.
- Stir in cream.
- Warm and small pan over medium heat and toast the pecans until fragrant.
- To serve, ladle the soup into 4 serving bowls and top each with some of the chopped pecans.