roasted butternut squash soup with ras al hanout

well the rain and the cold is here, so soup time it is!  Also am feeling poorly and should probably supplement my diet with more than whisky hot toddies and Dairy Milk.  I love soup - so little effort for so much comforting goodness.  Here's one of my favourites - a simple roasted butternut squash soup that you can spice up in any number of ways.  This is so easy to make and pep up with your favourite spices.  I will often make this with curry powder instead of the ras al hanout.  

A simple and comforting soup - perfect for these colder evenings. 

top tip:  No need to peel the squash before cooking, as it's much easier after you have roasted it.

recipe author:  chip butties and noodle soup  
serves:  3-4 

ingredients:

1 butternut squash
1 large onion
2 garlic cloves
1 tsp ras al hanout (optional or you can use your spice of choice
coriander or parsley - chopped
1.5 litre good chicken or vegetable stock
2-3 tbs olive oil
salt and pepper to taste

1. preheat the oven to 200c
2. chop the butternut squash and onion into chunky pieces and put in a roasting tin and before mixing with the ras al hanout, olive oil, garlic cloves and salt and pepper to taste.
3. roast for about 20-30 minutes until the veg is softened and slightly caramelised around the edges. 
4. carefully peel the squash (you can scoop it easily with a spoon from the skin), then add with them rest of the ingredients to a large saucepan.
5. Add the stock and simmer for about 5-10 minutes before removing from the heat and blending.
6. add your fresh herbs if using and serve immediately.  

I have also entered this recipe onto the Four Seasons Food blog challenge for January.  Hosted by delicieux and Eat Your Veg.  The theme this month is virtuous food :-)

slow cooked pork with ras al hanout, rosemary and salt cured orange

This is the first of, hopefully, an ongoing series of recipes.  I hope you enjoy my delicious slow cooked pork recipe with a side of split peas.

Ingredients
2kg pork shoulder

1 large onion
2 or 3 sticks celery
1 large carrot
1 salt cured orange pith removed (preserved lemons can be substituted)
3 large garlic cloves 

Spice rub:
2 tbsp ras al hanout mix
3/4 cloves
2 tbsp sugar
1 tbsp salt
1 tbsp black pepper
2 rosemary sprigs

1. Mix spice rub ingredients and rub over pork joint. Leave to marinade for at least a few hours - I leave overnight. 
2. Add roughly chopped veg, orange and pork to the slow cooker with water to reach half way up the joint. 
3. Cook on low-medium for 6-12 hours. It's done when it is tender and pulls apart easily. 
4. Served shredded or in large chunks with accompaniment of choice 
5. Good served with flat bread/wraps/rice/potatoes - I am happy with most carbs as a accompaniment to this recipe! 

 Split peas with mint, lemon and chilli
2 cups split peas
1 chilli
1 onion
2 garlic cloves
2 lemons (zest and juice)
Olive oil
Handful Fresh mint
Salt/pepper
Pinch of Paprika/ras al hanout 

1. Soak split peas overnight
2. Rinse well then place in large pan with lots of water 
3. Add 1/2 the mint, 1 chopped onion, 1 lemon zest, chilli, 
4. Boil for 10-15 mins uncovered then simmer covered until tender (approx 40 mins-1 hour) Can also be cooked in slow cooker. I did this for about 6 hours on med-high setting but they're done when soft.
5. Drain when done and add remaining mint (leaving a small amount back for garnish) lemon juice and zest, garlic, salt, pepper, olive oil 
6. You can leave chunky but I blend it then add pinch of paprika or ras al hanout and some mint to serve. 
7. Good warm as an accompaniment or cold as a dip or on toasted bread.