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Spicy Butternut Soup

November 7, 2017

by: Tal Smith

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This spicy Moroccan soup with cumin, chili and ginger has an unusual kick—not your average sweet butternut soup.



2 tbsp.                         vegetable oil
2                                  onions, diced
2 inch (5 cm)               chunk of ginger root, roughly chopped
1                                  red chili (optional)
1 tsp.                           salt
Pinch                           of freshly ground pepper
1 tbsp.                         turmeric
1 tsp.                           cayenne pepper
1 tbsp.                         cumin
2.2 lb (1 kg)                 butternut, cut into chunks
3.5 oz (100 gr)             carrot, cut into chunks
9 oz (250 gr)                sweet potato, cut into chunks
1                                  bunch of celery (stalks only) sliced
2 tbsp                          stock


  1. Fry the onions in oil until soft and translucent.
  2. Add the garlic, ginger and chili. Stir. Add the spices and mix through for a few minutes.
  3. Add the rest of the ingredients to the pot and just enough water to cover all the vegetables.
  4. Bring to a boil. Continue cooking on low heat for about an hour.
  5. Add a little more water if soup is looking too thick.
  6. Use a hand blender to blend all ingredients together until thick and smooth.
  7. Check the seasoning for salt and pepper.

Serves 6–8

Sababa: Middle Eastern and Mediterranean Food

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