“Gord”geous Moroccan Stew


- 32 oz frozen Butternut Squash cubes

- 1 can organic Pumpkin (not sweetened, spiced or anything added - just pumpkin) 

- 32 oz low sodium Vegetable Stock or Chicken Broth

- 1/4 cup Molasses

- 1 can Coconut Milk, unsweetened

- 2 tsp Tomato Paste

- 1/4 cup Maple Syrup to sweeten (optional) 


Spice Blend (mix together in small bowl ahead of time): 

- 2 tsp Ground Ginder

- 2 tsp Cinnamon

- 1 tsp Himalayan Sea Salt

- 1/2 tsp Turmeric  

- 1/2 tsp White Pepper (optional)

- 1/2 tsp fresh cracked Black Pepper

- 1/4 tsp Cumin

- 1/4 tsp Allspice  

- 1/4 tsp Coriander

- 1/4 tsp Cardamom  

- 1 tsp Oregano


Add about 1/4 cup of water to bottom of soup pot and on medium high, soften and warm up the frozen cubes of BN Squash. The add in your pumpkin purée and turn heat down to medium. Once that has all warmed through, add in the stock, molasses, coconut milk, maple syrup, and tomato paste. Stir until well combined before adding in your spice mixture. Let it simmer for about 15 minutes before tasting to see if there’s anything you’d like to add. We like to keep the soup chunky with the squash bits throughout but you could also mix this with an emmersion blender. Let all the flavors simmer together for a while while the pot is covered, then enjoy!