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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons grapeseed or extra-virgin olive oil |
1/4 cup diced onion |
1 to 2 cups squash ( butternut or delicatta), peeled and cut into 1/2-inch cubes |
2 cups vegetable stock |
salt and pepper |
raw cane sugar, if necessary |
ras al hannout |
Directions:
1. Heat the oil in a medium saucepot until hot. Add the onion and squash cubes, then saute until the onions are soft. Add the vegetable stock, bring to a slow simmer and cook until the squash is tender enough to puree. Season to taste with salt, pepper, sugar (if necessary) and ras al hannout.
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