Soleil’s Squash Soup Spice

Cocina del Mundo Herbs & Spices

Opening your eyes to the worlds kitchen!

Soleil’s Squash Soup Spice & Ras el Hanout

Fresh hand ground spices blended from my own recipe: Tandoori Spice, Soleil’s Squash Soup Spice, and Ras el hanout (not pictured). 

How to use Soleil’s Squash Soup Spice:

(from the former restaurant Soleil’s Solar Living Café, a wonderful place, sorry to see it go!!!)

For squash soup: in large saucepan combine 2 lb. butternut squash (peeled, deseeded, and cubed), 4 cups water, 2 cans coconut milk (large), 1 large yellow onion (roughly chopped), 2 stalks celery (roughly chopped), 2 T. spice, and salt to taste.  Bring to a boil, reduce heat to simmer, and cook 45-50 minutes (until squash is soft).  Puree until smooth.

And as Soleil says ‘Voila’

 

Soleil’s Squash Soup Spice

The best way to explain Soleil’s spice is it resembles an African curry, with paprika, coriander, fennel, and ginger. 

 

Ras el Hanout

A toasted African curry mixture containing many seeds, rose petals, saffron, ginger, thyme, and cinnamon.  Until now I always bought Ras el Hanout in tiny tins for high prices, and wondered what made the contents so precious.  The mystery of foreign foods will never cease to amaze me. 

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