1 butternut squash, about 1kg
Large cube of unsalted butter
1 large onion, chopped
1 small medium-hot chilli, chopped after the seeds have been taken away
1 table spoon of fresh ginger, grated
2 large garlic clove, chopped
About 1 litre vegetable stock
113g jar of Alassala Amlou Paste ( Argan Spread)
Juice of 1 lime
3 table spoons finely chopped coriander
Sea salt and freshly ground black pepper
Peel the squash, then take out the seeds and cut the flesh into small cubes. Melt the butter in a large saucepan, add the onion and sweat until soft and translucent. Add the chilli, ginger and garlic and cook for another couple of minutes. Add the squash, sprinkle bit of salt and a few grinds of pepper. Stir well and cook for 5 minutes.
Pour in the stock. Bring to the boil point and simmer gently, cover it partially for about 20 minutes until the squash is soft - you should be able to mash it easily against the side of the pan with the back of a wooden spoon.
Whiz in a blender until very smooth; you may need to do this in batches. In a bowl, whisk the Amlou Paste with a bowl of the hot soup until well blended. Return this mixture to the soup in the pan, stir well and heat through.
Remove from the heat, add the lime juice and coriander, then taste and adjust the seasoning with salt and pepper according to your taste. Serve each portion topped with a few coriander leaves. Sprinkle toasted finely chopped Almond on top, to give that extra crunchy feeling to the soup.