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The Iraqi Family Cookbook

The Iraqi Family Cookbook
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Saturday, October 20, 2012

Butternut Squash Soup-Shorbat Shijar

2 tablespoons olive oil
1 pound butternut squash, peeled and cubed
1 medium onion, chopped
1 clove garlic, chopped
1 teaspoon salt
1 teaspoon ground cumin
1 cinnamon stick
1 teaspoon Arabian spice or a pinch of (black pepper,allspice,cinnamon,nutmeg)
2 cups water or chicken stock
1 teaspoon tomato paste

Heat oil in a deep pan. Saute the squash in oil for 5 minutes. Add onions and garlic and season with salt and spice and cinnamon stick. Stir the mixture for 5 minutes. Add the water and tomato paste. Bring to a boil and cook for 30 minutes on medium heat until squash is tender. Check if it need more salt.
You could mash the squash with a spoon to thicken the soup.