Ingredients

  • 2 tablespoons grapeseed or extra virgin olive oil
  • 1 ½ cups peeled and cubed butternut squash
  • ¼ cup diced onion
  • 4 cups vegetable stock
  • Salt and freshly ground black pepper
  • Raw cane sugar to taste
  • Raz al hanout to taste
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      177 calories; 13 grams fat; 1 gram saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 77 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

about a quart

Preparation

  1. In a saucepan, warm oil over medium heat. Add squash and onion, and saute until onion is soft, 2 to 3 minutes. Add stock, bring to a simmer and cook until squash is soft, about 15 minutes. Season to taste with salt, pepper, sugar and raz al hanout.

Dining and Cooking