This soup is slightly sweet with a delicious warmth. My husband, (though being not a big soup-lover), can’t wait till I cook this soup again!
- one 3–4 lb kabocha squash
- 32 oz chicken stock (making your own will take this to the next level!)
- 3 TB butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp ras al hanout
- 1 TB lime juice
- salt and pepper to your taste
Preheat your oven to 400 degrees. Carefully slice your kabocha squash in half and remove the seeds. Place it cut side down and roast for 30–40 minutes until tender. Let the squash cool for 20 minutes (until cool enough to handle) then remove the skin. Place the cooked skinless kabocha squash in a high speed blender and add the chicken stock, then blend well.
In a large Dutch Oven, pour in the squash puree, add in the butter, spices, and lime juice bring to a simmer.
Serve warm and garnish with more ras al hanout and fresh basil.