In the spirit of Thanksgiving, I leave you with a recipe for warm and spiced Moroccan squash soup.
May it feed the fires of love and family around the table, with your friends or by yourself. May you be nourished and may we all give thanks for the opportunity to be alive and living a good life.
Ingredients:One winter squash (or 3 cups cubed) of kabocha, butternut, etc.
1 whole red onion, chopped
1 Tbsp olive oil
1 tsp ground cumin
1 tsp ground ginger
1 1/2 tsp cinnamon
salt and pepper to taste1 Tbsp butterOlive oil for drizzling
1. Peel and chop the squash into chunks, set aside.
2. Peel and chop onion finely and sauté in olive oil.
Serve with a drizzle of extra virgin olive oil and a pinch of cinnamon.
This would be a wonderful addition to your Thanksgiving dinner, giving full range for mashed potatoes and pumpkin pie at the end.