Moroccan · Soup

Squash Broth in preserved lemon and olive

This Moroccan Broth leans on preserved lemon and olive to do the heavy lifting. We braise the Squash for real depth, then bring it together in one pan.

4.8 from 2,033 cooks

Prep15 min

Cook50 min

Serves6

LevelMedium

Members' recipe

Squash Broth in preserved lemon and olive

Ingredients

1 mediumbutternut squash
to tastesea salt
3 tbspolive oil
to tasteblack pepper
2 tsppreserved lemons

Method

Prep everything first: chop the aromatics, measure the preserved lemon and olive elements, and pat the squash dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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