Moroccan Butternut Soup


Serves 4

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Cook's NoteServe with flat breads like roti’s, naans or toasted pitas.
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  •  2 T vegetable oil
  • 1 large onion, chopped
  • 3 fat cloves garlic, chopped
  • 1 T each of ground coriander and cumin
  • 1-2 T chermoula or harissa paste
  • 1kg butternut chunks
  • 1.5L vegetable stock
  • Zest and juice of 2 limes
  • ¼ cup each of chopped mint and coriander
  • 1 cup Greek yoghurt
  • Salt and pepper



Heat oil in a Le Creuset casserole. Fry onions and garlic until soft.

Add spices and paste and fry for a minute more.

Add butternut and stock and simmer for 20 minutes. Remove from heat.

Puree soup with a stick blender.

Stir through lime juice and zest, herbs and yoghurt and season well.