Prep time 40 minutes
Butternut squash or pumpkin, 1 kg, peeled and chopped
Red or white onion, medium, sliced
Garlic cloves, 3, crushed
Mild fresh chilli, seeds removed, 1 or to taste, chopped
Zaatar, 2 tsps.
Vegetable stock, 600mls
Coconut milk, 400mls
Olive oil, 1 tbsp.
Salt to taste
Preserved lemons, chopped
Toasted walnuts, chopped
Fresh coriander, roughly chopped
Heat oil in a saucepan over medium-high heat. Add onion and salt. Cook slowly for 3 minutes or until onion has softened but not coloured. Add crushed garlic and pumpkin. Cook, stirring occasionally, for 5-10 minutes or until pumpkin has softened or starts to brown. Add chilli, zaatar and kunserva. Cook for 1 minute, or until fragrant.
Add stock and coconut milk. Bring to the boil and reduce heat to medium-low. Simmer for 15-20 minutes or until pumpkin is tender.
Set aside for 2 minutes to cool slightly. Blend in batches until smooth and adjust seasoning. To serve, divide between warmed bowls, top with chopped preserved lemons, walnuts and lightly chopped fresh coriander. Serve with warm crusty rolls or bread.