Ingredients

• 2 tablespoons grapeseed or extra-virgin olive oil
• 1/4 cup diced onion
• 1 to 2 cups squash (butternut or delicatta), peeled and cut into 1/2-inch cubes
• 2 cups vegetable stock
• Salt and pepper
• Raw cane sugar, if necessary
• Ras al hannout

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Instructions

1. Heat the oil in a medium saucepot until hot. Add the onion and squash cubes, then saute until the onions are soft. Add the vegetable stock, bring to a slow simmer and cook until the squash is tender enough to puree. Season to taste with salt, pepper, sugar (if necessary) and ras al hannout.;