Moroccan Tagine-Spiced Butternut Squash and Apple Soup

A creamy and warming butternut squash and apple soup infused with the aromatic spices of a Moroccan tagine. Topped with toasted pumpkin seeds for a delightful crunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

395 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.69/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

1mediumButternut Squash(peeled, seeded, and cubed)

£1.75

2mediumApple(such as Honeycrisp or Gala, peeled, cored, and chopped)

£0.80

1mediumYellow Onion(chopped)

£0.30

2clovesGarlic(minced)

£0.15

4cupsVegetable Broth(low sodium)

£0.60

1canCoconut Milk(full-fat, for extra creaminess)

£1.20

2tablespoonsOlive Oil

£0.25

1teaspoonGround Cumin

£0.10

0.5teaspoonGround Cinnamon

£0.05

0.3teaspoonGround Ginger

£0.05

0.3teaspoonTurmeric

£0.05

1pinchPinch of Saffron threads(optional, for authentic flavor and color)

£0.50

to tasteSalt

to tasteBlack Pepper

0.3cupPumpkin Seeds(raw)

£0.75

1tablespoonMaple Syrup (optional)(to taste, for added sweetness)

£0.20

Total Cost

£6.75

£1.69 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2.
Add the cubed butternut squash and chopped apple to the pot. Stir in the cumin, cinnamon, ginger, turmeric, and saffron (if using). Cook for 2-3 minutes, stirring occasionally, to coat the vegetables with the spices.
3.
Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the butternut squash is tender.
4.
While the soup simmers, toast the pumpkin seeds. Spread them in a single layer on a baking sheet (optional: you can also do this in a dry pan on the stove top over medium heat). Toast in a preheated 350°F (175°C) oven for 5-7 minutes, or until lightly golden brown and fragrant, or heat them in a dry pan until lightly toasted (about 2 to 3 minutes) being careful not to burn them. Remove from oven/pan and set aside.
5.
Remove the pot from the heat and let the soup cool slightly.
6.
Carefully transfer the soup to a blender or use an immersion blender to blend until smooth and creamy. (If using a regular blender, blend in batches to prevent splattering.)
7.
Return the soup to the pot. Stir in the coconut milk and heat gently over low heat. Do not boil.
8.
Season with salt and pepper to taste. If you prefer a sweeter soup, stir in a tablespoon of maple syrup or more to taste.
9.
Ladle the soup into bowls and top with the toasted pumpkin seeds. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

395 kcal / 1653 kJ

Carbs

40.2g

15% of RDA

Fat

25.6g

37% of RDA

Protein

7.6g

15% of RDA

Detailed Breakdown

Fibre

8.4 g

28% of RDA

Sugar

18.2 g

20% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

16.8 g

84% of RDA

Chef's Tips

For a spicier soup, add a pinch of cayenne pepper or a small piece of finely chopped chili to the pot along with the other spices.

If you don't have coconut milk, you can use heavy cream or half-and-half for a similar creamy texture. (Note that this will no longer be dairy-free.)

The soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

Roasting the butternut squash and apple before adding them to the soup can deepen their flavor. Toss the cubed squash and apples with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized, before proceeding with the recipe.

Cooking Equipment

Large Pot or Dutch Oven

Blender or Immersion Blender

Baking Sheet (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier soup, add a pinch of cayenne pepper or a small piece of finely chopped chili to the pot along with the other spices.

If you don't have coconut milk, you can use heavy cream or half-and-half for a similar creamy texture. (Note that this will no longer be dairy-free.)

The soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

Moroccan Tagine-Spiced Butternut Squash and Apple Soup

Ingredients

Instructions